Total Calories: 128
In a small mixer bowl dissolve coffee powder in vanilla. Add cream, sugar and cocoa beat at medium speed until stiff peaks form.
Spread each cookie with a scant tablespoon of whipped cream mixture and stack to make four stacks. Chill for 15 minutes. Turn each stack on its side and join with a thin layer of whipped cream, forming a log about 7 inches long. Frost outside of log with remaining whipped cream. Chill at least 3 hours.
To freeze, place in freezer until whipped cream is firm, then wrap. Unwrap before defrosting.
To serve, slice diagonally into eight slices.
This Mocha Roll recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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