Looking for a slightly chocolately dessert, that was easy enough to make in advance so I landed on Ina’s Mocha Icebox Cake. Simple it was, buying the ingredients in Switzerland, not so much. Ina calls for Tate’s Bakeshop cookies, which I’ve never had, so I tried this with both Oreos in one layer and mini hard chocolate chip cookies I found in a Portugese section of a small local shop. They were probably a bit thicker than Tate’s, so I’d recommend Oreo’s, and splitting them in half if you can’t find Ina’s reco.

The cake easily comes out of a springform pan and cuts beautifully, though it can be a bit hard to eat right away so let it sit for a few minutes before serving.

Ina’s Mocha Icebox Cake

• 2 cups cold heavy cream
• 12 ounces Italian mascarpone cheese
• ½ cup sugar
• ¼ cup Kahlúa or Baileys liqueur
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon instant espresso powder
• 1 teaspoon pure vanilla extract
• 24oz. Oreo cookies, sliced in half, through the cream)

1. In a medium mixing bowl, combine cream, mascarpone, sugar, liqueur, cocoa powder, espresso powder, and vanilla. Mix until stiff peaks form, about five minutes.
2. Line the bottom of an 8″ springform pan with Oreo slices. Fill in gaps with broken Oreos.
3. Take one third of the cream mixture and use an elevated spatula to spread the mixture flat.
4. Repeat with remaining ingredients. I got three layers, but Ina claims she gets five!
5. Smooth top and cover with plastic wrap.
6. Freeze overnight.