Friday, June 30, 2017

Red, White & Blue Icebox Cake

Here’s a dessert to make for the 4th of July holiday.  I used my own cookie recipe but you can use graham crackers or Nilla wafers just as easily and it would save you time.  Allow 8 hours for the cookies to soften so you can cut into the cake easily.

Red, White & Blue Berry Icebox Cake
Cookies ~
White Crack Cookies ~

1/2 cup butter, softened

1/2 cup shortening
1 cup sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla
2 cups flour
2 tsp cream of tartar
2 tsp baking soda
1/2 tsp salt

Cream together butter, shortening and sugars.  Add in the egg and vanilla.  Mix together dry ingredients in a small bowl and gradually add into batter.  Roll in balls and place on parchment lined baking sheets.  Bake for 10 minutes at 350°.  Let sit on the baking sheets for a couple minutes before transferring to a cooling rack.
Filling ~
8 oz mascarpone cheese, room temperature
2 cups whipping cream
2/3 cup powdered sugar

Lemon zest & juice from 1 lemon
1 ½ cups of blueberries, raspberries and slice strawberries.

In a medium bowl, combine the mascarpone and whipping cream.  Whip until it thickens.  Stir in lemon zest, lemon juice and powdered sugar. Line cookies in a layer at the bottom of a  9" springform pan.  Place 1/3 of the cream mixture evenly on top.  Place a layer of berries on top in any order.  Repeat for 2 more layers.  Cover with plastic wrap.  Refrigerate for 24 hours before serving.  Decorate the top with additional berries before serving.