Today, we are going to soften the thin and crispy cookies that we just made.
It’s an easy construction day for our Icebox Cake.
If you’ve made your own Mascarpone Cheese, you know how easy it is and how delicious it. You can let your cookies sit for another day if you want to take the day to make your own cheese. I make it often and keep the leftovers frozen. I haven’t had any issues using it once it’s thawed.
The Mascarpone Cheese should only be whipped once. If you make this whipped cream and don’t use it right away, don’t plan on re-whipping it to use later. The cheese just doesn’t like it.
Once the whip cream is made, it’s a simple process of layering the cookies and cream.
The whipped cream will soften up the crispiest of cookies. Don’t worry, you’ll be able to cut through it tomorrow.
- Use a Whisk attachment in your mixer. Add in cream and cheese and whip until soft peaks form.
- Add in sugar and whiskey and whip until stiff peaks form.
- Layer 8 cookies on a platter, add cream and repeat for 7 layers. Top layer will be cookies. Cover loosely and refrigerate overnight.