Mocha Icebox Cake (Tiramisu)



2 cups cold heavy whipping cream

16 ounces Italian Mascarpone Cheese

½ cup sugar or Splenda

1/3 cup coffee liqueur, such as Kahlua

2 tablespoons unsweetened cocoa powder

2 teaspoon instant espresso powder

1 teaspoon vanilla extract

2-13 oz. Chips Ahoy Chunky cookies (in the brown package)

or sugar-free chocolate chip cookies

Shaved semisweet chocolate for garnish



In the bowl of an electric mixer fitted with the whisk attachment, combine heavy cream, mascarpone cheese, sugar, coffee liqueur, espresso powder and vanilla. Mix on low speed to combine then slowly raise the speed, until mixture forms firm peaks.


To assemble the cake, arrange a layer of cookies on the bottom of an 8” springform pan. Break cookies to fill in the spaces. Spread some of the cream mixture on top of the cookies (about ½ inch or so) and spread evenly. Repeat until all the cream mixture is used ending with the cream mixture. I used three layers of cookies and had a few left for the cook. Smooth top, cover with plastic wrap and refrigerate overnight.


To serve, run a small sharp knife around the outside of the cake and remove sides of the pan. Sprinkle top with the shaved chocolate, cut in wedges, and serve cold.


*You know summer is around the corner when you see recipes like this! Thanks again Dana - from the Wasilla Chapter!