Fresh Raspberry Icebox Cake – a delicious recipe with mascarpone cheese, cold heavy whipping cream, sugar, lemon zest, thin ginger cookies, fresh raspberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
828
kcal
Calories
74
g
Fat
32
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 carton (8 ounces) mascarpone cheese, 3 cups cold heavy whipping cream, 2 tablespoons sugar, 2 tablespoons grated lemon zest (about 2 lemons), and more.
Yes, Fresh Raspberry Icebox Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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