When oven space is at a premium, look no further than this no-cook dessert. Instead of baking in the oven, an overnight trip to the fridge is all that’s necessary to turn a few simple ingredients into delightfully messy, mousse-like cake.
Regan Burns Cafiso
|1/4 cup granulated sugar||1 teaspoon pure vanilla extract|
|1/4 cup Dutch-process cocoa powder||70 chocolate wafer cookies (such as Nabisco Famous)|
|2 teaspoons instant espresso powder||1/4 cup chocolate-covered espresso beans, crushed|
|3 cups heavy cream|
Sift sugar, cocoa, and espresso powder into the bowl of a stand mixer fitted with whip attachment. With machine running, slowly add the cream. Stop machine to scrape bowl with a rubber spatula, then whip on medium-high until medium peaks form.
Place a dab of cream on the back of one cookie and place it in the center of a cake stand or flat serving plate, surround with 6 more cookies (each with a dab of cream on the bottom), not overlapping. Gently spread a heaping ½ cup of whipped cream mixture over the cookie layer, then top with 7 more cookies. Repeat until you have made 10 layers of cookies; spread remaining cream on top (do not frost sides.)
Loosely cover cake with plastic wrap and refrigerate overnight. To serve, remove plastic wrap and sprinkle top of cake with crushed chocolate-covered espresso beans.
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