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Submitted by Rosanne Murnaghan, Keppoch

11/2 pts. whipping cream
2 Tbsp. icing sugar
1/2 tsp. vanilla
3/4 cup Tia Maria
3/4 cup homogenized milk
13/4 lbs. chocolate chip cookies

Whip the 1st three ingredients until soft peaks form. Put in the fridge. Combine Tia Maria and milk. Dip the chocolate chip cookies quickly in the milk mixture and line the bottom and sides of 9­ or 10­inch springform pan. Put refrigerated whipping cream on bottom layer of the cookies, repeat this process, finish with layering of whipped cream. Refrigerate the torte for 24 hours before removing from the pan. When the torte is removed from the pan, garnish with whipped cream and, if desired, put slivered almonds on cookie sheet and brown at 325 F. Cool and place on torte.