Cookie cake with espresso whipped cream | Metro

Ingredients

• 1 1/4 cups (315 ml) 35 % whipping cream
• 1 tablespoon (15 ml) ground espresso from Barista microbrewer
• 1 tablespoon (15 ml) maple syrup
• 1 teaspoon (5 ml) vanilla extract
• 1 pkg (200 g) chocolate wafers
• To taste Garnish with crushed cookie pieces, fresh stawberries, maple sugar