Ingredients
Scale
For the cake
- 1 2/3 cups (400g) heavy cream
- 1 1/2 cups (345g) mascarpone
- 1/2 cup (100g) sugar
- 2 tbsp. cocoa powder
- 1 tsp. vanilla extract
- 1/4 cup (60ml) fresh brewed espresso, cooled
- about 12 chocolate chip cookies
For the decoration
- 3.5 oz. (100g) heavy cream
- 1 tsp. confectioner’s sugar
- chocolate shavings
Instructions
- Make the espresso and let cool down. Add the heavy cream, mascarpone, sugar, cocoa powder and vanilla extract to a large bowl and mix first slowly then on high speed until stiff peaks form.
- Line a tall 7 inch (18cm) or regular 8 inch (20cm) springform tin with baking parchment. Spread a thin layer of cream on the bottom and sides of the tin. Place a layer of cookies on top of the cream – try to get an even layer, break the cookies and use pieces to fill empty spaces. Drizzle the cookies with some of the espresso, then add another (not too thick) layer of cream and repeat until the tin is almost full. You have to end with a layer of cream and smooth out the top. Cover with plastic wrap and place in the fridge for at least 10-12 hours.
- Before serving add the heavy cream and confectioner’s sugar to a tall bowl and mix on high speed until stiff peaks form. Fill into a piping bag. Set aside.
- Take out the cake and run with a warm knife around the cake inside the springform tin to loosen it. Place on a serving plate. Smooth out the sides and top with a spatula if necessary. Pipe small swirls of whipped cream on top of the cake and sprinkle with chocolate shavings.
Notes
- Enjoy layering!
Nutrition
- Serving Size: 8