Instructions: Whip 3 cups of cream with 3 tablespoons sugar and the vanilla until soft peaks form.

In a 9- by 9-inch cake pan with a removable bottom, spread a layer of whipped cream. Top with a layer of cookies. Continue layering cream and cookies, finishing with a layer of cream, until all the cookies are incorporated. Cover with plastic wrap, and refrigerate for at least 4 hours and up to overnight.

Whip remaining 1 1/2 cups cream with remaining tablespoon sugar until soft peaks form. Transfer to a pastry bag fitted with a large star tip. Remove cake from refrigerator, and unmold. Pipe whipped cream over top and sides. Garnish with chocolate curls. Serve immediately.

This recipe yields 1 (9- by 9-inch) cake.

Yield: 1 cake

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.