This is a most amazing dessert. It can be made in a large bowl like a trifle, which is what I did or for a more spectacular presentation in an 8″ springform pan. I made it in a large glass bowl and while I don’t have a lot of photos I can tell you that this was a big hit! I even froze the leftovers and they were outstanding. I made it with Tates gluten-free chocolate chip cookies because a friend of mine who was coming for dinner is gluten-free. If you’re looking for a gluten free dessert for a crowd this is it!
This was surprisingly easy to make and no baking makes it a perfect go to dessert. This was a crowd pleaser for sure.
You’ll need an electric mixer with the whisk attachment for this.
2 cups heavy cream ( I didn’t say this was diet food)
12 ounces Italian Mascarpone Cheese
1/2 cup sugar
1/4 cup coffee liqueur, I used Kahlua
2 Tablespoons unsweetened cocoa powder
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 packages chocolate chip cookies, I used Tates (gluten-free or regular) in the bowl I didn’t quite use the 3 packages but if you do it in a springform you’ll probably need them all.
Shaved semi sweet chocolate for garnish
In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar , Kahlua, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly increase speed until it forms firm peaks (this could take up to 6 minutes so don’t get nervous if it takes a while)
In a large glass bowl, I broke the cookie into pieces for the bottom of the bowl, covering the bottom as much as possible. Spread some of the mocha whipped cream evenly over the cookies ( you’ll want about 5 to 6 layers depending on the bowl) so eyeball the whip cream so you’ll have enough. Place another layer of cookies on top, lying cookies flat and touching one another. Follow by another layer of cream, continue layering cookies and cream until there are about 5 or 6 layers and you’ll want to end with a layer of cream. Smooth the top, cover with plastic wrap , and refrigerate overnight.
Right before serving I sprinkled the top with chocolate shavings. Serve cold.
I did freeze this in small plastic containers and then just defrosted it in refrigerator and took out of fridge for a little bit and it was perfectly delicious.
I scooped into dessert dishes, a little goes a long way with this because it’s pretty rich. Will probably serve 10-12 in small dessert dishes.
Springform Pan directions:
You’ll need an 8″ inch springform pan.
Directions are pretty much the same – 5 layers will do it. When you are ready to serve run a sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.