Tia Maria Torte

Another easy dessert that requires no baking skills, doesn't need to be cooked and can be made the day before. Cookies, booze, whipped cream...what's not to love?

• 4 cups whipping cream
• 2.5 tablespoons icing sugar
• 1 teaspoon vanilla extract
• 3/4 cup Tia Maria (you can use Kahlua or whatever liquer is on hand but Tia Marian really is the best)
• 3/4 cup milk
• 750 g store bought chocolate chip cookies (not the chewy kind)

Whip the cream, sugar and vanilla until they reach the soft peak stage. Set aside.

Combine liquer and milk in a small bowl. Quickly dunk each cookie in the liquer mixture and form a layer on the bottom of the pan. ***Quickly is important - if you let them absorb too much milk you will end up with a gloopy mess. Once a cookie layer has been made cover with a layer of whipping cream. Then form another dunked cookie layer, whip cream layer, cookie layer etc. until all the cookies have been used. Save a small amount of whipped cream to do a final "icing" of the cake.

Refrigerate the torte for 24 hours before serving. Run a knife along the sides of the pan and release the springform. Touch up with the reserved whipped cream.

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