2 Cups cold heavy cream
12 Ounce Italian Mascarpone cheese
1/2 a cup Sugar
1/4 a cup Kahlua Liqueur
2 Tablespoons Unsweettened Cocoa Powder such as Pernigotti
1 Teaspoon Instant Espresso Powder
1 Teaspoon Pure Vinilla Extract
3 (8oz) Packages Tate'sBake Shop Chocolate Chip Cookies
Shaved swmisweet Chocolate, for garnish
Now on to the How too....
1.IN a large Bowl of an electric Mixer fitted with the whisk attachement, combine the heavy cream mascarpone sugar Kahlua CoCoa powderespresso powderandvanilla Mix on low speed to Combine and then slowlyrise the speed until it forms firmpeaks
2. to assemble the cake arrange chocolate chip cookies flat in an 8inch springform pan covering the bottom as much as possibleeven breaking some cookies to fill the spots..Spreed a fifth of the mocha whipped cream evenly over the cookies place another layer of cookies on top laying flat and touching followed by another fifth of the cream on top lying flat and toucning followed by another fifth of the cream Counting layering cookies and cream until there are 5 layers of each ending with a layer of cream smooth the top cover with plastic wrap and refrigerate overnight
3 Run a small sharp knife around outside of the cake and remove the sides of the pan Sprinkle the top with the chocolate cut in wedges and serve cold.
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