As you all know, Ina Garten's "Barefoot Contessa: How Easy Is That?" cookbook just came out this week.
I have not read it, but from what I can gather, it is full of simple no-fuss recipes for those who like to eat well but want to spend minimum time in the kitcken. That seems to be the majority these days. I think there are few of us who want to spend a whole morning making a bolognese sauce for a dinner party.
She was on the Today Show Tuesday morning showing three of the recipes in her new book. Click here to view the segment.
2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup Kahlúa liqueur
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3, 8-ounce packages of Tate's Bake Shop chocolate chip cookies
Shaved semisweet chocolate, for garnish
In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlúa, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms peaks.
To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are five layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges and serve cold.
*You don't have to use Tate's but do get a good brand
Recipe Ina Garten
Photo Quentin Bacon