Ingredients
Equipment
Method
- Pour the cold heavy whipping cream into a large mixing bowl.
- Add the powdered sugar and peppermint extract to the cream.
- Use an electric mixer or whisk to beat the mixture until soft peaks form.
- Spread a thin layer of the peppermint whipped cream onto the bottom of your loaf pan or square dish.
- Place a single layer of chocolate wafer cookies on top of the whipped cream.
- Repeat the layers of whipped cream and cookies until all ingredients are used or the dish is full.
- Finish the cake with a final layer of whipped cream on top.
- Cover the dish tightly with plastic wrap or aluminum foil.
- Refrigerate the cake for at least 4 hours or preferably overnight to allow the cookies to soften.
- Sprinkle crushed peppermints or chocolate shavings over the top before serving.
Notes
Letting the cake chill overnight ensures the cookies reach the perfect tender consistency.
Use well-chilled heavy cream to help it whip faster and hold its shape more effectively.
Be careful not to overbeat the cream to avoid a grainy texture once it passes the soft peak stage.
Wipe your knife clean between each slice to ensure a neat and professional presentation.
Store any leftovers covered in the refrigerator for up to five days.