Sunday Roast – Dessert: Cookies & Cream

Img_1105

So my Heart says that this recipe is his mum’s… YAY Mom! It’s a huge success, in fact we took it to our friends’ house on Friday night. It is a total favorite! Enjoy!

Img_1097

Heavy cream (1 pint)

Img_1099

Whip until stiff

Img_1098

Make sure to use the regular chocolate chips – not the soft/chewy ones, they disintegrate too quickly.

Img_1100

Sherry – we used Harveys Bristol Cream – about a 1/4c in a bowl

Img_1102

Dip each cookie in the sherry – don’t leave it too long but make sure that it’s covered in the sherry.

Img_1101

Then I hand the dipped cookie to my Heart who puts a “smear” of whipped cream and lays it in the dish, upright, in a row.

Img_1103

Fill the tray and drizzle any sherry left in the bowl – you don’t want too much liquid but just that little bit left in the bowl will be absorbed by the cookies… Yum!

Img_1105

Cover with the remaining whipped cream and crumble a few cookies on top

Img_1126

Make sure that you can let this dish set for at least 2 hours in the fridge before serving. It gets better with “age”… in fact the leftovers a couple days later are even more delicious!!

Leave a Reply

Your email address will not be published. Required fields are marked *