I just noticed that I never posted this yummy dessert. Well here it is, just in time for this warm weather coming up. I love icebox cakes for many reasons...easy, chilled, and always good. Love all of that for sure. Found this version over at The Barefoot Contessa. Perfection!
2 c cold heavy cream
12 oz Italian mascarpone cheese
½ c sugar
1/4 c Kahlua
2 tbsp cocoa powder (unsweetened)
1 tsp vanilla extract
3 (8oz) pk chocolate chip cookies (we used Tate's Bake Shop)
In bowl of electric mixer combine heavy cream, mascarpone, sugar, kahlua, cocoa powder, espresso powder and vanilla. Mix on low speed to combine then increase the speed until mixture forms firm peaks. Now assemble cake.
Using a 8" springform pan, arrange your cookies flat covering bottom of pan (break up some cookies to fill in spaces between cookies). Spread a fifth of mocha whipped cream gently and evenly over cookies. Repeat, finishing with a layer of cream.
Smooth top and cover with plastic wrap and refrigerate overnight. Run a knife around the outside of cake and remove sides of pan. Sprinkle with chocolate shavings, I just plopped a cookie in the middle.