Fresh Raspberry Icebox Cake

  Desserts

Layered icebox cakes are so fun because they look impressive but couldn't be easier. Fresh raspberries make this one really special. Use Anna's Ginger Thins to get the scalloped edges, or regular gingersnaps if those are not available.

Fresh Raspberry Icebox Cake

Average Rating: 0

TOTAL TIME: Prep: 25 min. + chilling
YIELD: 12 servings.

Ingredients

  • 1 carton (8 ounces) mascarpone cheese
  • 3 cups cold heavy whipping cream
  • 2 tablespoons sugar
  • 2 tablespoons grated lemon zest (about 2 lemons)
  • 2 packages (5-1/4 ounces each) thin ginger cookies
  • 5 cups fresh raspberries (about 20 ounces), divided

Instructions

  • 1. Stir mascarpone cheese; let stand at room temperature 30 minutes. Meanwhile, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Reserve 1/2 cup cream; cover and refrigerate. Add lemon zest and mascarpone to remaining whipped cream; beat until stiff peaks form, 30-60 seconds.
  • 2. On a serving plate, spread 1/2 cup of the cream mixture in a 7-in.-diameter circle. Arrange six cookies in a circle on top of the cream, placing a seventh cookie in the center. Gently fold 4 cups of raspberries into remaining cream mixture. Spoon about 1 cup raspberry cream mixture over the cookies. Repeat layers six times, ending with cookies (there will be eight cookie layers in all). Spread reserved whipped cream over cookies; top with remaining raspberries. Refrigerate, covered, overnight.

Nutrition Facts

1 slice: 421 calories, 35g fat (21g saturated fat), 91mg cholesterol, 132mg sodium, 25g carbohydrate (13g sugars, 3g fiber), 4g protein.

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