You eat dessert or pa? - Cookie Cake for our second anniversary

To celebrate, I decided to put both feet on the jack and make this cake cookies that MS Living magazine came out in July. I do not know if you know my deep aversion to pave (I hate), but this is a different dessert without cream or biscuits soaked strangers - only delicious homemade cookies WONDERFUL interspersed with a mascarpone cream. And some more zest chocolate on top that no one is iron.

Cookie Cake (slightly adapted from MS Living Magazine July / 2011)

For the cookies:

2 1/4 cup. wheat flour
1 teaspoon baking soda
200g unsalted butter in temp. environment
1 cup brown sugar
1 1/4 cup sugar
2 eggs
2 teaspoons vanilla extract or essence
2 cups semisweet chocolate, chopped into cubes or chocolate chips

Preheat oven to 180 ° C. Line two baking sheets with paper and book menteiga.

In a medium bowl, sift together flour, baking soda and salt.

Beat in mixer the butter, sugars, vanilla cream until it becomes fluffy. Add eggs one at a time, beating well until creamy.

Add the flour mixture and beat on low speed only until flour disappears into the mix. Add the chocolate and mix well

With the help of a tablespoon, distribute balls in a pan with at least four fingers of space between them Try to make very small cookies, but not enough to make the cake). Bake for about 15 minutes until slightly browned. Let cool on a rack.

For the custard:

4 cups of ice cream
240g mascarpone ice cream
8 tablespoons sugar (or to taste)
drops of vanilla extract or essence

Using an electric mixer on medium speed, beat 3 cups of the cream with the mascarpone until soft peaks. Add 6 tablespoons sugar (or less if desired) and beat some more until it becomes a cream to medium peaks - do not hit too.

On serving plate, place a little cream just to hold the first layer of cookies - the journal is indicated to form a circle with 9 cookies in the center and 2 - I ended up making them big way, so I made cookies and a 6-in center.

Carefully spread about 1 cup of the mascarpone cream over cookies. Cover with another circle with a cookie or two in the center and repeat until they are 7 layers (mine got 6 because the people here at home and ate the cookies ahead of time, sacumé). Cover loosely with plastic wrap and leave in refrigerator overnight - the cookies will stay soft as they will absorb moisture from the cream.

At serving time, whip the remaining cream with the remaining sugar and sprinkle over the cake. Garnish with chocolate shavings.