Uruguayan Massini: Chocolate and Cream Layer Cake

Prepare the chocolate cookies: If using chocolate wafers, they are ready. If using digestive biscuits, crush them into fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin. Set aside.

Prepare the cream filling: In a large mixing bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form, about 3-5 minutes. Be careful not to overbeat, as it can turn grainy.

Assemble the first layer: Dip each chocolate cookie briefly into the cooled strong brewed coffee, ensuring it's moistened but not soggy. Arrange a single layer of these coffee-dipped cookies at the bottom of an 8x8 inch (20x20 cm) square pan or a similar-sized serving dish.

Add the cream layer: Spread half of the whipped cream mixture evenly over the cookie layer. Gently smooth the top with a spatula.

Repeat layers: Create a second layer of coffee-dipped cookies on top of the cream. Then, spread the remaining half of the whipped cream over the second cookie layer.

Chill the cake: Cover the pan with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow the cookies to soften and the flavors to meld.

Finish and serve: Before serving, remove the cake from the refrigerator. Dust the top generously with unsweetened cocoa powder using a fine-mesh sieve. Slice and serve cold.