Ingredients:
- Cookies: About 24-30 cookies of your choice (Oreo, chocolate chip, digestive biscuits, etc.)
- Heavy Cream: 2 cups
- Powdered Sugar: ¼ cup (adjust to taste)
- Vanilla Extract: 1 teaspoon
- Instant Coffee or Cocoa Powder (optional): 1 tablespoon, for flavor
- Butter: 2 tablespoons, melted
- Chocolate Chips or Chocolate Shavings (for topping): As needed
Instructions:
- Prepare the Cream Mixture:
- In a large bowl, whip the heavy cream until it starts to thicken.
- Add the powdered sugar and vanilla extract. If you’re using instant coffee or cocoa powder, add it at this stage. Continue to whip until the mixture forms stiff peaks.
- Layer the Cookies:
- Choose a springform pan or a serving dish for assembling the cake.
- Dip each cookie briefly in the melted butter (this step is optional but helps in giving a moist texture to the cookies).
- Arrange a layer of cookies at the bottom of the pan. You may need to break some cookies to fill in gaps.
- Add Cream Layer:
- Spread a layer of the whipped cream mixture over the cookies.
- Repeat the layers, alternating between cookies and cream, until you run out of ingredients. Aim to finish with a cream layer on top.
- Chill:
- Cover the cake with plastic wrap and refrigerate for at least 4-6 hours, or overnight. This step is crucial as it allows the cookies to soften and the flavors to meld together.
- Final Touches:
- Just before serving, sprinkle the top with chocolate chips or chocolate shavings.
- You can also drizzle some melted chocolate or caramel sauce for added flavor.
- Serve:
- Remove the cake from the fridge and, if in a springform pan, gently release the sides.
- Slice and serve chilled.
Tips:
- Cookie Choice: The type of cookie you choose will greatly influence the flavor of your cake. Experiment with different types to find your favorite.
- Customizations: Feel free to add layers of fruit, nut butter, or crushed nuts in between the cookie and cream layers for added texture and flavor.
Enjoy!