This is a very old fashioned dessert – but it has never ever lost its appeal. Mark said “This is slice number four…I’m going to have to ride (my bike) 100 miles tomorrow morning!” And Mike was lamenting the absence of my ginger cookies but sang a different tune when he sampled this treat. He said “So light, so airy, hands down the best thing you have ever made!” This is a perfect treat for summer – you can make it in advance and although rich in chocolate flavor it is not too heavy. Serve it with ice cream and you have such and easy sweet to serve. My mom made this when we were young and I remember thinking that it must be so difficult to make. But as usual (with me) it is not! Well, if you decide to make thin chocolate wafer cookies on your own, then yes, this is more work. But I happen to love the Famous Chocolate thin chocolate wafters by Nabisco that you get in that yellow box. I do. The recipe for this is actually on the box!! I tweaked it a bit – making it in a cake pan so that I could invert it and coat with ganache – but you don’t have to – really up to you. If you follow the directions on the box you simply make a zebra roll. And that is quite good. I’ll list the ingredients and then how I made this one – and you can play around. Even if you throw all the cookies and whipped cream in a big bowl, and served with a spoon and some chocolate sauce and ice cream…well – that is just the same! Enjoy this one!’
Basic recipe is first, then what I did in addition is below that.
ice box zebra delight (from the Famous Chocolate thin chocolate wafer box):
2 cups heavy cream
1 teaspoon vanilla
1 package (9 oz) Famous Chocolate Wafers
ice cream
ganache – optional
With whisk attachment beat the cream until stiff peaks form. Towards the end, add the vanilla
Spread 1-1/2 teaspoon (I did a bit more) whipped cream onto each wafer, stack then stand on the edge on a plate. Keep going until you finish with the cookies. Spread the remaining cream on top and sides.
Then refrigerate for at least 4 hours. Cut into diagonal slices to serve.
You can also freeze until firm and wrap tightly and store for up to 2 months! Remove from freezer and place in fridge for at least an hour until you are ready to serve.
I lined a cake pan with plastic wrap – so that the sides overhang. I placed some whipped cream down first, then i filled the bowl with the long tube that is described above — I put that in the center. After that I just layered the cookies and the cream all around.
Once frozen, invert the pan and pull the frozen dessert out with the help of the plastic wrap. If it is too cold, just run the bottom of the pan under hot water. Then take your ganache (the recipe is in the blog) and pour over the concoction and cover the top and sides. I served with both chocolate and vanilla ice cream.
Alternatively you can just drizzle ganache on top – or skip it. You can also place all in a bowl, and scoop out with a spoon. Again, feel free to add some chocolate sauce in there.
You cannot go wrong!
Enjoy –
