Simple cookie and cream layered dessert, based on Martha Stewart's Ice Box Chocolate Chip Cake.
Course: Dessert
Equipment
Hand mixer or stand mixer (stand mixer is easier to use)
Dessert shot glasses (also called “dessert shooters” or “tasting glasses”)
Tasting spoons or iced tea spoons
Disposable piping bag and standard cupcake frosting tip
Ingredients
Store-bought chocolate chip cookies(crispy or soft cookies work)
Store-bought edible topper(I used a white chocolate-covered pretzel, but chose anything that strikes your fancy. Have you seen the giant M&Ms? They would be cute in red and green)
4cupsheavy cream
8ozmascarpone cheese
2tbspwhite sugar
Instructions
In a stand mixer, combine cream, cheese and sugar. Blend on high speed until stiff white peaks form.
Add about one cup of the cream mixture to the piping bag. Using a piping bag instead of a spoon helps keep the sides of your glass neater.
Break off three or four small pieces of chocolate chip cookie, and press those into the bottom of your shot glass.
Pipe in about 1/2 inch of cream.
Repeat the layers until you reach the top of the glass and finish the trifle with more cream.
Store in the fridge overnight. This lets the cookies soften.
Decorate the top with your pretzel or candy embellishment just before your event.
Notes
After your prepare the layered desserts, they need to rest and soften in the fridge overnight.
1 cup of cream and 2.5 cookies (3-inch size) make 8 mini trifles.