Mexican Icebox Coffee Cake

In large bowl, using handheld electric mixer, beat mascarpone cream, condensed milk, cocoa powder, espresso granules, liqueur, vanilla and cinnamon until combined.

In medium bowl, using handheld electric mixer with clean beaters, beat cream until stiff peaks start to form. Beat in confectioners’ sugar until blended. Fold half the whipped cream mixture into the mascarpone mixture until blended. Fold in remaining whipped cream mixture (do not overfold). Reserve 1 cup cream mixture; set aside.

Arrange a single layer of Maria cookies in bottom of parchment paper–lined 8-inch springform pan, trimming cookies if needed. Spread 1 and 3/4 cup of cream mixture evenly over cookies. Continue layering cookies and cream mixture until there are 4 layers of each, ending with cream mixture. Smooth top, cover with plastic wrap and refrigerate for at least 6 hours (overnight is best).

Run a small sharp knife around outside of cake and remove sides of pan. Using the reserved cup of cream mixture, spread it over the sides of the cake. Garnish with chocolate curls. Cut into wedges and serve cold.

Note: For chocolate curls, use vegetable peeler to shave flat, thin curls from chocolate (at room temperature) away from you, onto parchment paper–lined plate.