Finely chop the biscuits and mix them with the melted butter.
Distribute the mixture on the base of the cake pan, line with baking paper and compact well.
In a bowl, mix the mascarpone and condensed milk well.
Spread a thin layer of raspberry jam on the chocolate base. With the help of a pastry bag decorate the cake with the mascarpone cream.
Garnish with raspberries. Keep refrigerated until ready to serve.