Step 1
Collect the biscuits inside of a mixer glass and blend them until they become powdered.
Step 2
Add the melted butter and blend for a few more moments.
Step 3
Pour the mixture of biscuits and melted butter onto the base of a 20cm diameter springform pan, lined with a sheet of baking paper, and level the surface well with the back of a spoon; then transfer to the fridge and leave it to harden for half an hour.
Step 4
Place the mascarpone and the robiola cheese inside of a large bowl.
Step 5
Pour the milk into a jug, add the sugar and heat the mixture, either on the stove or inside of a microwave, until the sugar has completely dissolved. Then, incorporate the gelatine sheets, which you have previously soaked in cold water and wrung out very well, and leave to cool.
Step 6
Whip the cheeses with an electric whisk.
Step 7
Add the sweetened milk, now lukewarm, little by little, continuing to whip with the whisk, until it’s fully incorporated.
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