Ingredients

The following ingredients have 7 Servings
  • 3 cups heavy whipping cream
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 16 ounces gingersnap cookies

Instruction

  • In the bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream, powdered sugar, vanilla, ground cinnamon, and salt.  Whisk until stiff peaks form, about 3-4 minutes.
  • In a 9-inch springform pan, spread a small amount of the whipped cream on the bottom of the pan.  Nestle a layer of cookies in the cream, breaking the cookies to fill the gaps, if necessary.
  • Spread 1/3 of the cream mixture on top of the cookies.  Repeat with layers two more times, finishing with whipped cream.  Cover with plastic wrap and refrigerate for at least 4 hours, but overnight is preferable. Reserve the remaining cookies.
  • When ready to serve, run a knife around the inside edge of the springform pan and remove the outside band.  Crush the remaining cookies and sprinkle them on top of the cake. Slice and serve.