Raffaello No-Bake Cake🥥🍰

Cake mold size: 26 cm

CREAM:
250 g Philadelphia cream cheese
320 ml 36% heavy cream
100 g white chocolate
20–30 g shredded coconut

ADDITIONS:
14 pieces of OTW biscuits
50 g white chocolate with cream with cream
20 g chopped almonds approx.
100 ml milk (for soaking biscuits)
Instructions:
1. Melt the chocolate and set it aside to cool.
2. Mix the room-temperature cream cheese for about 1 minute.
Add the melted chocolate and stir.
3. Whip the cream separately until stiff peaks form, then fold it into the mixture using a spatula.
4. Place milk-soaked biscuits at the bottom of the mold. Add half the cream on top.
5. Add another biscuit layer and the remaining cream.
6. Cover the top with white chocolate and sprinkle with almonds.
7. Chill in the fridge overnight. ENJOY!