Mocha Icebox Cake (The Most Dangerous Make-Ahead Dessert)

In your stand mixer bowl (or a large bowl if using hand mixer), combine cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Start on low speed to avoid a cocoa powder explosion (trust me on this one), then gradually increase to medium-high speed until you get firm peaks. (The mascarpone should be room temp or it'll create lumps — learned this the hard way at 11 PM once.)

Line the bottom of an 8-inch springform pan with cookies, breaking them to fit as needed. You want full coverage but don't stress about perfection — it's going to be covered anyway.

Spread one-fifth of the mocha cream over the cookies (honestly, I just eyeball this). Add another layer of cookies, then another fifth of cream. Keep going until you have 5 layers of each, ending with cream on top.

Smooth the top with an offset spatula, cover tightly with plastic wrap, and refrigerate overnight. This is the hardest part — the waiting. But the cookies need time to soften into cake-like layers.

When ready to serve, run a thin knife around the edges and remove the springform sides. Sprinkle the grated chocolate on top, slice with a sharp knife, and serve immediately. (Clean your knife between cuts for the prettiest slices — though honestly, even messy slices taste amazing.)