Chocolate Icebox Cake with Marscapone and Blackberries

By vail28

Ingredients

• 2 cups heavy cream
• 1/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 1/4 cup blackberry liqueur (or substitute crème de mûre)
• 2 tablespoons unsweetened cocoa powder
• 1 (8-ounce) container mascarpone cheese
• 2 (9-ounce) packages chocolate wafer cookies, such as Nabisco Famous Chocolate Wafers
• Fresh blackberries, for garnish
• Blackberry Coulis

Details

Servings 10
Adapted from chow.com

Preparation

Step 1

1. Combine cream, sugar, vanilla extract, blackberry liqueur, cocoa powder, and mascarpone in a large bowl. Using an electric mixer on medium speed, beat until firm peaks form. Set aside.
2. In the bottom of a 9-inch springform pan (or on a 9-inch platter), arrange 12 cookies in a circle to form a base. Spread about 1/3 cup of the whipped cream mixture evenly to cover. Repeat layering the cookies and cream until all the cookies are used; top with remaining cream mixture. Cover tightly with plastic wrap and refrigerate for 5 hours or overnight.
3. Garnish with blackberries, and serve with our Blackberry Coulis.


Note: Cover the cake well before putting it in the refrigerator to set so that it doesn’t take on any odors in your fridge.