Chocolate Chip Cookie Icebox Cake: 4 cups cold heavy cream 8 ounces mascarpone cheese 2 tablespoons sugar 1 tablespoon whiskey (optional) 8 dozen Chocolate Chip cookies (2 1/4 inches, baked until crisp) Chocolate shavings, for garnish 1. Whisk 3 cups cream and the mascarpone in a chilled bowl until soft peaks form. Add sugar and whiskey. Whisk until medium-stiff peaks form. Refrigerate until ready to use (or up to 3 hours). 2. Arrange 9 cookies in a circle (with cookies touching) on a cake stand or a plate. Place 2 cookies in center. Carefully spread 1 cup cream mixture evenly over cookies, leaving a slight border. Repeat to form 7 more layers, ending with cookies (you’ll have a few cookies left over, eat these as a reward for not eating the cake as you make it). Refrigerate, lightly draped with plastic wrap, overnight. 3. Whisk remaining cup cream until soft peaks form. Spread over top of cake just before serving. Garnish with chocolate shavings.
Posted on: Sat, 16 Aug 2014 18:38:13 +0000
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