Mocha Chocolate Icebox Cake

This is Ina Garten's  very easy recipe. It's so good you have to try it. I found the Tate Bake Shop cookies at Whole Foods, but any natural crisp- style cookies will work. Espresso powder's a great baking staple worth having around, add it to anything chocolate to create a richer flavor. If you live in the Hamptons you'll get 5 layers out of this--if you're the other 99% (like me) you'll get 4!        Serves 12

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• 2 C. heavy whipping cream, cold
• 12 oz. mascarpone cheese
• 1/2 C. sugar
• 1/4 C.  Kahlua
• 2 T. unsweetened cocoa powder
• 1 t. instant espresso powder
• 1 t. vanilla extract
• 3 (8-ounce) packages chocolate chip cookies( Tate's Bake Shop are what Ina uses, and they're worth it!)
• Shaved semisweet chocolate, for garnish

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

To assemble the cake, arrange cookies flat in an 8-inch springform pan, covering the bottom as much as possible.  Break some cookies to fill in the spaces. Spread a 1/4 of the mocha cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 4 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.

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