|Photo by Six in the Suburbs|
Ingredients:• 2 C heavy cream
• 12 ounces mascarpone cheese
• ½ C sugar
• ¼ C coffee liqueur, like Kahlua
• 2 tablespoons unsweetened cocoa
• 1 tsp instant espresso
• 1 tsp vanilla extract
• 2 dozen chocolate chip cookies (homemade is best)
• Shaved semisweet chocolate for garnish
Mix on low speed to combine, then slowly raise the speed to whip until it forms firm peaks.To assemble the cake, arrange cookies flat in an 8-inch springform pan.
Cover the bottom as much as possible with cookies, break up some cookies to fill in the spaces. Spread a fifth of the whipped cream mixture even over the cookies. Place another layer of cookies on top, then another fifth of the whipped cream.
Continue layering until there of five layers of cookies and whipped cream, ending with a layer of whipped cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.To turn out, run a small sharp knife around the outside of the cake and remove the sides of the pan.
Sprinkle the top of the cake with shaved chocolate, cut in wedges, and serve cold.
Hope you love this recipe as much as I do!