This cookie cake recipe is reminiscent of tiramisu but is made in the icebox. It is a very elegant dessert that you will be proud to serve anytime.
We will be using lady finger cookies for this cookie cake recipe. We will dunk them in some instant coffee, soften them and start layering them with dulce de leche and whipped cream. Dulce de leche is nothing more than boiled sweetened condensed milk. It is easy to make — especially if you have a pressure cooker. It will complement the coffee flavor beautifully.
This is what you are going to need for this wonderful cookie cake recipe:
40 lady finger cookies or vanilla wafers
2 TBS instant coffee
2 cups boiling water
2 cups very cold whipping cream
1 cup dulce de leche
1 TBS coffee liquor (opt)
¼ cup dark cocoa
Mix the instant coffee with the water. Stir to dilute well and set aside.
Whip the cream until soft peaks start to form. Add the dulce de leche and coffee liquor (if using). Beat until well mixed.
Soak the lady fingers in the coffee, without making them soggy. A couple of tumbles are enough. Place the soaked cooking in your pan – 10 per layer. Add ¼ of the cream. Turn the dish and arrange a second layer of soaked cookies – this time make sure the 8 are on top of the 2 cookies on the first layer. Add another ¼ of the cream. Repeat until you have 4 layers, finishing with the cream.
Sift the dark cocoa on the top of the cake. Cover with plastic and freeze, for a minimum of 6 hours, or overnight. Once frozen, remove cake from freezer and allow it to sit on the counter for 15 minutes before you serve. Cut it into squares and enjoy!
CALORIES 223.68; FAT 13.16 grs (sat 7.65; mono 4.21; poly 0.81); PROTEIN 4.22 grs ; FIBER 0.61 grs; CARBS 22.95 grs; CHOLESTEROL 94.21 mg; IRON 1.06 mg; SODIUM 62.95 mg; CALCIUM 62.26 mg