Ginger Cookie Cake
Ingredients
2cups
heavy whipping cream
1/3cup
granulated sugar
8oz.
marscapone whipping cream
2tsp
vanilla extract
10
3 oz. Companion Ginger Cookiesor 4 dozen ginger snaps
Servings:
|
Ingredients
2cups
heavy whipping cream
1/3cup
granulated sugar
8oz.
marscapone whipping cream
2tsp
vanilla extract
10
3 oz. Companion Ginger Cookiesor 4 dozen ginger snaps
Servings:
|
Instructions
- In a mixer with a whisk attachment, whip cream until soft peaks form. Add sugar, marscapone and vanilla extract and blend until smooth.
- Place a small amount of cream mixture in the bottom of an 8x8 casserole dish. Arrange 3 cookies in a single layer. Cover with a layer of the cream mixture. Arrange another layer of 3 cookies and cover with a layer of the cream mixture. Repeat once more then cover the cake with the remaining cream mixture.
- Wrap with plastic and aluminum foil and place in the refrigerator for 24-48 hours. Let stand at room temperature for 1 hour before serving.
- Finely dice remaining cookie for garnish. Cut a small wedge of cake and place on a plate. Sprinkle with cookie crumbs and enjoy!
Tags: Ginger Cookies
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