8" round cake serves eight to ten guests.
Ingredients
2 cups (480 ml) cold heavy cream
12 ounces (340 g) Italian mascarpone cheese
1/2 cup (100 g) sugar
1/4 cup (60 ml) coffee liqueur (such as Kahlua)
2 tablespoons (15 g) unsweetened cocoa powder (such as Pernigotti)
1 teaspoon (2 g) instant espresso powder
1 teaspoon (5 ml) pure vanilla extract
3 (8-ounce/225 g each) packages chocolate chip cookies (such as Tate’s Bake Shop)
Shaved semisweet chocolate, for garnish
Directions
In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlua, cocoa powder, espresso powder and vanilla.
Mix on low speed to combine and then slowly raise the speed until it forms firm peaks.
To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (Break some cookies to fill in the spaces.)
Place another layer of cookies on top, lying flat and touching, followed by another layer of the cream.
Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream.
Smooth the top, cover with plastic wrap and refrigerate overnight.
Run a small sharp knife around the outside of the cake and remove the sides of the pan.
Sprinkle the top with the chocolate, cut into wedges and serve cold.
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