Start by making your jam. On medium-low heat, cook down the cranberries and maple syrup until it looks like jam. It should take about 10-15 minutes maximum.
Using a spatula, cream the sugar and cheese together until you get a thick consistency.
Add vanilla extract, cacao and mix.
Start whipping your cream until you get stiff peaks. Don’t over whip; you will turn it into butter.
Fold your cream into the cheese mixture.
Dip your cookies in the espresso for about 10 to 15 seconds and line them in a brownie tray.
Once you formed the first layer of cookies, add a layer of cream.
Add a layer of cranberry jam.
Top with some cocoa powder.
Repeat until you fill up your tray.
Cover with aluminium foil and let it set for a minimum of 4 hours.
Garnish with some dark chocolate shavings.
Munch munch munch