3(7 ounce)bags of Tate's Bake Shop Gluten Free Chocolate Chip Cookies
shaved chocolate, for garnish
Instructions
In a large mixing bowl combine the heavy cream, mascarpone, sugar, Kahlua, cocoa powder, and vanilla.
Using a hand mixer, mix on low speed to combine. Slowly raise the speed until it forms firm peaks.
Arrange the gluten free cookies flat in an 9-inch springform pan, covering the bottom as much as possible. Break up some of the cookies to fill in the gaps.
Spread a fifth of the whipped cream evenly over the cookies.
Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream.
Continue layering cookies and whipped 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 thin knife around the outside of the cake and remove the sides of the pan.
Sprinkle the top with the shaved chocolate, cut in wedges, and serve cold.
Notes
Use extra-thin, crisp, gluten free cookies. A thin cookie is more able to absorb the flavor of the whipped cream and soften while in the fridge overnight. I use Tate’s Bake Shop Gluten Free Chocolate Chip Cookies.
When making the whipped cream, start with cold cream and make sure to mix it until it forms firm peaks. The cream needs to be firm enough to hold the cookies together.
A 9-inch springform pan is perfect for making this old-fashioned icebox cake. When the cake is ready to serve, it’s easy to remove the edges of the pan to reveal the yummy layers.