Submitted by:
Anna Wetterberg
Category:
Dessert
Country of Origin:
United States
Cook time:
4 hours
Serves:
8
Ingredients:
12 ounces fresh or frozen raspberries
12 ounces mascarpone cheese
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 teaspoons finely grated lime zest (or to taste)
32 gingersnaps (preferably Trader Joe's Triple Ginger)
1 teaspoon fresh lime juice (or to taste)
Steps:
1. Puree the raspberries in a blender or food processor. Strain if you don't like the seeds. If you are using fresh raspberries, reserve a few to decorate the finished cake.
2. Using an electric mixer, combine half the raspberry puree, mascarpone, powdered sugar, vanilla, lime zest, and lime juice. Whip until fully combined and no longer runny.
3. Lay 2 rows of 4 ginger cookies (8 total) in a dessert pan.
4. Spread 1/2 cup of mascarpone mixture to cover the cookies.
5. Top with 8 more cookies, and another 1/2 cup of mixture.
6. Repeat until you have 4 layers of cookies.
7. Use the remaining mixture to cover the sides of the cookies.
8. Cover loosely and chill for at least 4 hours.
9. Decorate with fresh raspberries, if you have them, and drizzle cake with remaining raspberry puree before serving.
What makes this recipe special?
When I arrived in the United States for college, my host family made a chocolate icebox cake for dessert on my first night. Because I had never had an icebox cake before, it has always stood out as a quintessentially American treat. I recently started making my own icebox cake that combines my three "home" countries. It includes raspberries - which remind me of childhood summers in Sweden - and ginger and lime, from my formative years in Malaysia.