Ingredients:

  • 2 cups (480ml) cold heavy cream
  • 12 oz (340g) Italian mascarpone cheese, chilled
  • ½ cup (100g) granulated sugar
  • ¼ cup (60ml) Kahlua liqueur
  • 2 tbsp (15g) unsweetened cocoa powder
  • 1 tsp (2g) instant espresso powder
  • 1 tsp (5ml) pure vanilla extract
  • 3 packages (approx. 27 oz / 765g) Tate's Bake Shop Chocolate Chip Cookies

Instructions:

  1. Beat the cold heavy cream, mascarpone cheese, and granulated sugar in a large bowl on medium-high speed until stiff peaks form.
  2. Sift in the cocoa powder and instant espresso powder. Gently fold in the Kahlua liqueur and vanilla extract using a rubber spatula until the cream is a uniform mahogany color.
  3. Place a single layer of chocolate chip cookies at the bottom of a 9-inch springform pan. Spread a generous layer of mocha cream over the cookies, smoothing to the edges.
  4. Repeat the cookie and cream layering process for a total of five layers, finishing with a smooth layer of cream on top.
  5. Cover the pan tightly with plastic wrap and refrigerate for at least 24 hours to allow the cookies to soften.