Lemon Cheesecake Dessert

In a deep bowl, combine the cream cheese, mascarpone, powdered sugar, vanilla sugar, stabilizer for whipped cream, and lemon curd. Mix for 1 minute. Gradually add the heavy cream (500 ml) and mix until stiff.

Dip 8 tea biscuits in the milk and arrange them on a surface or tray in the shape of a rectangle. Spread a layer of the cream mixture over the biscuits and drizzle some lemon curd on top. Continue layering with alternating layers of biscuits and cream, making sure to coat the sides evenly. Allow the lemon tart to set in the refrigerator for several hours, preferably overnight, to allow the flavors to meld and the biscuits to soften.

Transfer the remaining cream to a piping bag and store it in the refrigerator.

Remove the lemon dessert from the refrigerator and pipe cream along the sides.

Heat the heavy cream (40 ml) almost to a boil. Add the pieces of white chocolate and let it sit for 1 minute. Then, mix until smooth.

Evenly spread the white chocolate ganache over the dessert. Pipe some lemon curd on top and use a toothpick to create a decorative pattern. Chill the lemon dessert in the refrigerator for 30-60 minutes to allow the ganache to set.