Tia Maria Torte
Great Tastes 2011/2012
- 4 cup (1 L) whipping cream
- 1/3 cup (75 mL) icing sugar
- 1/3 cup (75 mL) milk
- 3/4 cup (175 mL) Tia Maria or Kahlua liqueur
- 3 package (350 g) chocolate chip cookies
Whip cream until soft peaks form; add icing sugar. Continue whipping until cream forms stiff peaks. Set aside in refrigerator.
Combine milk and liqueur in small shallow bowl. Dip a cookie in liquid mixture quickly and place on bottom of ungreased 10-inch springform pan. Continue dipping cookies one by one until a single layer is formed. Fill in spaces with pieces of dipped cookies.
Spread 1/3 of whipped cream over cookies. Repeat twice more with remaining dipped cookies and whipped cream; finishing with whipped cream on top. Garnish with chocolate. Refrigerate 10 hours.
Courtesy of Dairy Farmers of Manitoba
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