Icebox Cake "Yule Log"

Ingredients:

• 2 cups chilled heavy cream
• 0.5 cup powdered sugar
• 3/4 tsp peppermint extract
• 1 pack (250 g) of chocolate wafer cookies (approximately 50 pcs.)
• 1 tbsp cocoa powder
• 1 tbsp warm water + as needed

Preparation:

1. In a large bowl, beat the cream and powdered sugar with a mixer on medium-high speed until stiff peaks form, about 3 minutes. Stir in the peppermint extract. Be careful not to overbeat the cream!
2. Place a thin, 3 x 8-inch (7.5 x 20 cm) rectangle of whipped cream on a board or platter. Secure 2 cookies with about 1 teaspoon of whipped cream; stand the cookies upright (on their edges) at one end of the whipped cream rectangle and continue adding cream and cookies to create an 8-inch (20 cm) long log. (You should use about 36 cookies.)
3. Secure 2 more cookies with about 1 teaspoon of whipped cream; use the whipped cream to secure this sandwich to the side of the log at a slight angle. Continue attaching 8 more cookies to create a branch on the log.
4. Cover the log and branch with the remaining whipped cream. Using an offset spatula, create long stripes in the cream to create a tree bark pattern. In a bowl, combine cocoa powder with 1 tablespoon of warm water; add a few more drops of warm water if the mixture is too thick. Using a small pastry brush, create short lines of cocoa mixture in the whipped cream to resemble birch bark. Create rings on the ends of the log and branch.
5. Refrigerate the cake until the whipped cream sets, about 1 hour. Cover loosely with plastic wrap and refrigerate until the cookies are soft, at least another 6 hours or overnight. Slice the cake at an angle.