Before you start make sure the bowl is very cold (refrigerate).

For Chantilly, whip the cream adding 1 to 2 tbsp of sugar per cup of cream, I personally like 3 tbsp for the 2 cups of cream.

When the cream begins to form add 2 tsp of vanilla. Beat until whipped, do not over beat as it will turn to butter.

Dip cookies one at a time in strong warm coffee and place in bottom of spring pan or on serving dish using spring form ring to hold everything in place.You can break pieces of cookies to fill in the spaces as you go.

After the first layer of cookies add a thin layer of the whipped cream, continue adding a layer of cookies and then cream until your cake is formed.

End with a layer of cream and garnish with crushed Maria cookies.

Refrigerate for several hours or overnight. Remove spring form and decorate sides with toasted sliced almonds.