Espresso Icebox Cake

Prep Time: 15 mins | Cook Time: 0 mins | Course: Dessert | Servings: 12

Espresso and cocoa flavor this delectable summer treat. Icebox cake comes together quickly with pre-made cookies and whipped mascarpone cream. Inspired by Ali at Alexandra Cooks https://alexandracooks.com/2016/09/04/chocolate-espresso-ice-box-cake/ 

16 oz mascarpone cheese, softened

¼ cup instant coffee crystals

½ cup sugar

2 Tbsp cocoa powder

2 tsp vanilla

4 cups heavy cream

¼ cup espresso, cooled or coffee liqueur such as kahlua

2 (9 or 10 oz) boxes of premade cookies, famous chocolate wafers, Tates cookies, chocolate grahams or TJ’s hazelnut cookies or any sandwich cookies; possibilities.

Semi sweet chocolate shavings or cocoa powder dusting for a garnish

In a stand mixing bowl, whip mascarpone, coffee crystals, sugar, cocoa powder and vanilla together. Add in the heavy cream and espresso or liqueur and whip to medium peaks. In a 8” square or other similar size dish layer the whipped cream mixture in a thin layer, then the cookies and continue layering whipped cream and cookies. When finished, dust the top layer with chocolate shavings or cocoa powder. Chill for 4 hours or overnight in the refrigerator.