Chocolate Icebox Cake

Adapted from my favorite chef from the Hamptons.

Ingredients

• 2 cups cold heavy cream
• 1/2 cup sugar
• 12 ounces Italian mascarpone cheese (you may sub with Cream Cheese)
• 1/4 cup Kalua liquer or Bailey's liqueur
• 2 tablespoons unsweetened cocoa powder (Dutch Processed cocoa) 
• 1 teaspoon instant Nescafe powder
• 1 teaspoon pure vanilla extract
• 3 8 -ounce packages Tate's Bake Shop chocolate chip cookies (buy from Whole Foods)
• Shaved semisweet chocolate, for garnish

Method
In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Baileys, cocoa powder, espresso powder and vanilla. Mix on low speed gradually raise the speed until it forms firm peaks.
To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped 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 five 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.