• 24 full pieces of biscotti (24 oz or 12 cups by volume)
• 1 qt heavy whipping cream (4 cups) - do not substitute heavy cream or half & half
• 2 tsp vanilla
• 3 tbsp confectioners sugar, sifted

Decorative Topping Suggestions

• maraschino cherries
• melted chocolate
• shaved chocolate
• crushed peppermint candy

Special Equipment

• 2-3 quart trifle dish

Make 1-2 days in advance to allow whipped cream to absorb into and soften the biscotti pieces into a cake-like texture

1. Remove the paper from around the bagged biscotti
2. Break biscotti into bite-sized pieces. To quickly break pieces, "gently" use a hammer, rolling pin, etc.  Keep biscotti twist-tied in bag to keep clean.  Use a cutting board with a towel under it to absorb shock.  Hammer bagged biscotti into small pieces.  You can also break pieces by hand if you prefer.  Place in bowl and set aside
3. In a large separate bowl, pour in heavy whipping cream, vanilla and confectioners sugar.  You will need a large bowl for 1 quart of whipping cream.  Whip with hand-held electric mixer until stiff.  If using a standard table-top electric mixer, mix 1/2-quart of whipping cream at a time because the bowl will be too small to fit a full quart
4. Pour broken biscotti pieces, all crumbs and chocolate dust, into whipped cream.  Mix by hand with a spatula until each piece is fully covered with whipped cream
5. Pour mixture into a large trifle bowl, baking dish, or several mini trifle bowls or dessert dishes
6. Cover with plastic wrap and refrigerate for 1-2 days.  Biscotti will become softer and more cake-like the longer it stays in the refrigerator
7. When serving, remove plastic wrap and serve as is or decorate with drizzled melted chocolate, shaved chocolate, maraschino cherries or any candy to your liking

Note: For sweeter cream, add 1 tbsp confectioners sugar (sifted) at a time.  Taste before you add more so your cream does not become too sweet.