Ingredients
Scale
- 1 pint whipping cream
- 2 tablespoons confectioner’s sugar
- 1 package chocolate wafer cookies (see notes for substitutes)
- 2 tablespoons cocoa powder (optional, for dusting)
Instructions
1. Whip the Cream
- In a large bowl, beat whipping cream and sugar.
- Start on medium speed, then increase to high.
- Whip until thick and creamy (avoid overwhipping).
2. Assemble Cookie Stacks
- Spread 1 tablespoon whipped cream on each cookie.
- Stack cookies into columns of about 8 cookies each.
3. Form the Log
- Spread a thin layer of whipped cream on a platter (log-shaped base).
- Lay 3–4 cookie stacks on their sides to form the log.
- Place remaining stack(s) along the side or center to build structure.
4. Frost
- Cover the log with remaining whipped cream.
- Leave the ends slightly exposed for a rustic look.
5. Dust
- Use a sieve to lightly dust cocoa powder over the top (optional).
6. Chill
- Freeze for a few hours or overnight until firm.
7. Slice & Serve
- Slice diagonally for a layered, zebra-like pattern.
Notes
- Don’t overwhip: You want soft, spreadable peaks.
- Chilling is key: Allows cookies to soften into a cake-like texture.
- Slice carefully: Use a sharp knife for clean cuts.
Substitutions
Since classic chocolate wafer cookies may be unavailable, try:
- Crisp chocolate chip cookies (like Tate’s-style)
- Thin sandwich cookies (e.g., Oreo Thins)
- Brownie crisp cookies
Look for thin, crisp cookies that will soften when chilled.
