No Bake White Chocolate Pie

Combine the mascarpone with the stabilizer, sugar, and vanilla sugar in a deep bowl. Mix for 1 minute. Add the cream cheese and mix again. Then, slowly add the heavy cream and mix until the mixture stiffens. Note: make sure the mascarpone and cream cheese are at room temperature, but the cream is cold.

Heat the heavy cream until it's just about to boil. Add the pieces of white chocolate and let them sit for 1 minute. Mix until smooth. Let the mixture cool. Transfer the white chocolate ganache to a piping bag.

Pour the milk into a bowl. Dip the maria biscuits one by one into the milk.

Arrange the maria biscuits on a round platter or cake base. Pipe some of the cream mixture over the cookies and spread it evenly. Pipe half of the white chocolate ganache over it. Then, place another layer of maria biscuits. Pipe some cream over it again and spread evenly. Cover the cream with another layer of maria biscuits. Pipe some cream over it again, making sure to cover evenly, paying attention to the edges. Place the cookie dessert in the refrigerator and let it set for a few hours, preferably overnight, so the flavors can meld and the cookies soften.

Pipe the remaining white chocolate ganache over the cookie dessert. If desired, you can pipe some lines of white chocolate ganache on top. Let the whole thing set in the refrigerator. Note: if your ganache has thickened too much, warm it in the microwave for a few seconds until it becomes liquid again.

Pipe a layer of cream on the sides. Cut the cookie dessert into slices. Decorate with pieces of strawberry and grated coconut.