2 Pack Goya Maria Spanish cookies (chocolate or vanilla) Coffee/Espresso - I use Cafe Bustello espresso, Starbucks French Dark Roast, Wegmans Light Roast Blend, and Baily's Irish Cream 1 1/4 cups heavy cream 1/8 teaspoon salt 1 teaspoon vanilla extract 3/4 cups powdered sugar 8 oz Marscapone Cheese Optional topping: cocoa or shaved chocolate. I use Ghiradeli Dark Chocolate Caramel 6 by 4 pan Electric mixer French press although you can use different method to make coffee/espresso Brew your coffee/espresso. If you are going with my recipe, 3 tablespoons cafe bustello and 3 tablespoons of Starbucks dark roast, light roast, and Bailey's together. Stir in French press after boiling water cools down for 2 minutes. Let is seep for 5 minutes. Press and pour into bowl. Allow to cool. In the meantime, make your filling. Add heavy cream, salt, powdered sugar, and vanilla extract into a bowl Blend with electric mixer until soft peaks. Add Marscapone cheese. Blend until stiff peaks. Dip cookies into coffee espresso. It will soften to wear your fingers can easily press into cookies. Layer bottom of pan. Add cream. Add another cookie layer. Add cream. Optional topping add: cocoa or shaved chocolate. Refrigerate over night for best flavor, but can have in fridge for minimum of 2 hours.