INGREDIENTS
1 1/2 cups heavy whipping cream
8 oz marscapone cheese
1/3 cup sugar
1 teaspoon vanilla extract
1 1/2 cups cold espresso, prepared
16 ounces WOW Baking Company Snickerdoodle cookies
Cocoa powder
Blueberries, sliced strawberries and raspberries
DIRECTIONS
1) Beat whipping cream in a mixing bowl on medium speed with an electric or stand mixer. Slowly add sugar and vanilla.
2) Continue to beat until stiff peaks form. Gently fold in marscapone until combined.
3) Add espresso coffee to a small shallow bowl. Quickly dip both sides of the cookies in coffee and lay them in a single layer on the bottom of an 8" square baking dish.
4) Smooth half of the cheese mixture on top of the cookie layer. Repeat another dipped cookie layer and top with the remaining marscapone cream on top.
5) Dust the top generously with cocoa powder using a fine mesh strainer. Refrigerate for at least 3 - 4 hours before serving.
6) Top with blueberries, sliced strawberries and raspberries.
7) Enjoy!
