2 cups cold heavy cream
12 ounces Italian mascarpone cheese, such as Vermont Creamery
1/2 cup sugar
1/4 cup strong brewed espresso, chilled
2 tablespoons unsweetened cocoa powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages chocolate chip cookies, such as Tate’s Bake Shop
In the bowl of an electric mixer, combine the heavy cream, mascarpone, sugar, espresso, cocoa powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, beat until it forms firm peaks.
To assemble the cake, arrange chocolate chip cookies flat in an 8-inch spring form pan, make sure break cookies to fill in the gaps. Spread a fifth of the mocha whipped cream and cover the cookies. Continue 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.
Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with cocoa powder, cut in wedges, and serve cold.
Inspired by Ina Garten