Famous Chocolate Wafer Refrigerator Roll

Famous Chocolate Wafer Refrigerator Roll

1 1/2 cups heavy cream
1 tablespoon instant espresso powder
1 tablespoon sugar
44 Famous Chocolate Wafers
1/4 cup finely chopped hazelnuts, toasted
1/4 cup crushed Famous Chocolate Wafers

Lightly grease a 6-cup loaf pan, and line with two large pieces of
overlapping plastic wrap, letting the excess hang over the edges.

In a bowl, combine the cream, espresso powder and sugar. Whip until the
cream holds firm peaks. Spoon two-thirds of the whipped cream into the loaf
pan. Tap the pan firmly on the counter to even the cream and eliminate any
air bubbles.

Starting at the short side of the pan, arrange 11 cookies in the cream,
standing them on their edges in a row. Do the same with a second row,
slightly overlapping with the first row. Continue with remaining cookies for
a total of four rows.

Press on the cookies gently. Cover with the remaining cream. Smooth with a
spatula, pressing gently to make sure that any gaps between the cookies are
filled. Tap the pan on the counter to eliminate air bubbles.

Cover with the excess plastic wrap, and refrigerate for at least 24 hours,
preferably 48 hours. When ready to serve, peel the plastic wrap from the top
and gently tug to loosen the cake. Set a cutting board on top of the pan,
and invert the cake onto the board. Lift the pan off, and gently peel away
the plastic wrap. Mix the nuts and crumbs, and sprinkle over the top. Slice
with a warm knife.

Serves eight