Chocolate Icebox Cake with Mascarpone and Blackberries Recipe

• 2 cups heavy cream
• 1/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 1/4 cup blackberry liqueur (or substitute creme de mure)
• 2 tablespoons unsweetened cocoa powder
• 1 (8-ounce) container mascarpone cheese
• 2 (9-ounce) packages chocolate wafer cookies, such as Nabisco Famous Chocolate Wafers
• Fresh blackberries, for garnish
• Blackberry Coulis

1. Combine cream, sugar, vanilla extract, blackberry liqueur, cocoa powder, and mascarpone in a large bowl.
2. Using an electric mixer on medium speed, beat until firm peaks form.
3. Set aside.
4. In the bottom of a 9-inch springform pan (or on a 9-inch platter), arrange 12 cookies in a circle to form a base.
5. Spread about 1/3 cup of the whipped cream mixture evenly to cover.
6. Repeat layering the cookies and cream until all the cookies are used; top with remaining cream mixture.
7. Cover tightly with plastic wrap and refrigerate for 5 hours or overnight.
8. Garnish with blackberries, and serve with our .

heavy cream, granulated sugar, vanilla, blackberry liqueur, cocoa, mascarpone cheese, chocolate wafer cookies, fresh blackberries, coulis

Taken from www.chowhound.com/recipes/chocolate-icebox-cake-with-mascarpone-and-blackberries-10637 (may not work)