Ina's Mocha Icebox Cake

Ingredients

• 2 cups heavy cream, cold
• 12 oz mascarpone cheese
• 1/2 cup sugar
• 1/4 cup coffee liquor
• 2 tbsp cocoa powder, unsweet
• 1 tsp instant espresso powder
• 1 tsp vanilla extract
• 3 pkgs thin chocolate chip crispy cookies, like Tate's bakeshop, 8 oz packages
• shaved semisweet chocolate, garnish

Instructions

1. 1

   1. Make the mocha cream: Beat the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla until thick and stiff peaks form.

2. 2

   2. Layer the cake: In an 8-inch springform pan, arrange chocolate chip cookies in a single layer, breaking some to fill gaps. Spread mocha cream over the cookies.

3. 3

   3. Repeat: Continue alternating cookies and cream for 5 layers of each, finishing with cream on top.

4. 4

   4. Refrigerate: Cover and chill overnight (at least 12 hours) until set.

5. 5

   5. Finish and serve: Run a knife around the edge, remove the pan sides, and sprinkle shaved chocolate on top. Slice and serve cold.

Nutrition information is an estimate and not a guarantee. Actual values vary by ingredient and portion.