Icebox Cake Recipe
Mascarpone and ginger filling, gingerbread cookie crust, chantilly
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Ingredients
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Icebox Cake Ingredients
Method
Icebox Cake Directions
- 1
Prepare the Gingerbread Crust
Crush the gingerbread cookies into fine crumbs and mix with melted butter until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for at least 30 minutes.
- 2
Make the Mascarpone Filling
In a mixing bowl, combine the mascarpone cheese, heavy cream, powdered sugar, ground ginger, vanilla extract, grated fresh ginger, and milk. Beat on medium speed until soft peaks form.
- 3
Assemble the Icebox Cake
Spread half of the mascarpone filling over the chilled gingerbread crust. Add another layer of gingerbread cookies on top, followed by the remaining mascarpone filling. Finish with another layer of cookies on top.
- 4
Chill the Cake
Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the cake to set.
- 5
Serve
Once set, remove the cake from the springform pan. Slice and serve chilled, optionally with additional whipped cream or fruit on top.