2 Cups cold heavy
cream
12 Ounces Italian
mascarpone cheese
1/2 Cup sugar
1/2 Cup (or more)
Kahlua liqueur
2 Tablespoons unsweetened
cocoa powder
1 Teaspoon instant
espresso powder
1 Teaspoon pure vanilla extract
3 Packages
chocolate crisp chip cookies
Shaved semi sweet
chocolate for garnish
Combine heavy cream, mascarpone, sugar,
Kahlua liqueur, cocoa powder, espresso powder and vanilla in a bowl and mix on low
speed to combine and than slowly raise
the speed, until it forms firm peaks.
To assemble the cake, arrange chocolate chip
cookies flat in an 8 inch spring form pan, covering the bottom as much as
possible. Spread a fifth of the mocha cream evenly over the cookies. Place another
layer of the cookies on top, lying flat and touching, followed by another fifth
of the cream. Continue layering cookies and mocha cream until there are 5
layers of each, ending with a layer of mocha 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 in wedges, and serve cold.
Enjoy!
Lucia Coumans
The Netherlands
Februari 2013
