For such a shape measuring 30 centimeters by 20 centimeters approximately,
you need to take such cookies as you like best to taste.
Line the tin with foil (optional) and cookies over the foil.
Whisk the cream (33%) about 400 g.
I add about 200 g of condensed milk to the cream (but this is to taste)
You can also add a little lemon juice.
Pour the whole mixture onto the cookies, and cover the top with the cookies in the same order as the cookies were placed in the mold.
Put everything in the freezer for 5 hours to solidify well.
Life hack for the correct whipping of cream: first put them in the freezer for 20 minutes to cool well – this is important.
Then beat at the lowest speed for 2 minutes, then on medium-large for 3-4 minutes
And again for a little 1-2 minutes (already possible with condensed milk)
Can be made in a small mold, just then reduce the amount of ingredients in proportion to the size of the mold.