Chocolate Chip Cookie Icebox Cake
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Martha Stewart Living, July 2011
- Prep Time 50 minutes
- Total Time overnight
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Yield Makes one 9-inch cake
Serves 10
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Ingredients
- 4 cups cold heavy cream
- 8 ounces mascarpone cheese
- 2 tablespoons sugar
- 1 tablespoon whiskey (optional)
- 8 dozen chocolate chip cookies (2 1/4 inches, baked until crisp)
- Chocolate shavings, for garnish
Directions
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Whisk 3 cups cream and the mascarpone in a chilled bowl until soft peaks form. Add sugar and whiskey. Whisk until medium-stiff peaks form. Refrigerate until ready to use (or up to 3 hours).
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Arrange 9 cookies in a circle (with cookies touching) on a cake stand or a plate. Place 2 cookies in center. Carefully spread 1 cup cream mixture evenly over cookies, leaving a slight border. Repeat to form 7 more layers, ending with cookies (you'll have a few cookies left over). Refrigerate, lightly draped with plastic wrap, overnight.
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Whisk remaining cup cream until soft peaks form. Spread over top of cake just before serving. Garnish with chocolate shavings.
Made this cake twice, once for a birthday and then for a graduation party. It was a big hit both times! In fact, people actually wanted to lick the platter at the grad party when it was all gone!!
I would recommend making the cookies (made mine from a box) rather than buying ready-made cookies. The ready-made cookies didn't get as soft as the cookies I baked.
Detta borde jag prova!!
I have made this cake many times. In fact it is my "go to" special dessert. It is always impressive and a hit when I make it. In fact, I am making now. Family and friends are always requesting it!
Made this cake and it turned out fabulous. It is now the requested cake for birthdays and other special occasions. Easy to make with a huge payoff!
This cake turned out very very well. It was a big hit with the kids and adults alike. Delicious!