If you’re looking for a tasty weekend project or need a showstopper dessert for your intimate holiday gatherings, then look no further. This icebox cake is simple to make and leaves the fridge to do all the hard work — what could be better? Made with Bonne Maman’s delicious Cherry Spread, this dessert is perfectly sweet and a little bit tart at the same time.
Cherry Mascarpone Ice Box Cake
Prep Time: 25 mins
Chill Time: 4-6 hours
Serves up to 8 people
1 cup mascarpone cheese, at room temperature
1/2 cup Bonne Maman Intense Cherry Spread
2 cups 35% (whipping) heavy cream
1/2 cup sugar
1 tsp pure vanilla extract
1-2 packages thin chocolate wafer cookies (may need to buy 2 since cookies crack easily)
1 cup 35% (whipping) heavy cream
2 Tbsp pure maple syrup
1 tsp pure vanilla extract
Optional Add Ons: shaved or chopped dark chocolate, cherry spread for drizzle or fresh berries, etc.
1. Line a 9 x 5 inch loaf pan with plastic wrap with enough overhang to cover bottom of cake. Set aside. Paper clips can help you do this.
2. With a stand mixer fit with paddle attachment or in a bowl with a hand mixer, whip mascarpone and cherry spread for about 1 minute, until combined and fluffy.
3. In another bowl using a stand mixer fit with a whisk attachment (or hand mixer) whip 2 cups of heavy cream with sugar and vanilla until stiff peaks form.
4. Fold the cherry mascarpone mixture into the whipped cream just until combined.
5. Spoon ⅓ of the whipped cream mixture to the bottom of the loaf pan and spread to create an even layer. Stand 3-4 cookies up along the outer edge (length-wise) of the pan, break cooking in half if needed. Using the remaining cookies, start layering cream on one side of each cookie and stacking it next to the cookies in the pan. You should get 3 or 4 rows of about 8 cookies. If there is any dead space, fill it in with extra cookies, standing upright.
6. Finish by layering remaining whipped cream on top, pushing cream down with a small spatula or back of spoon to get cream in between all the cookies. Tap loaf pan gently on counter to get it all in there. Level with back of spoon and wrap with plastic wrap overhang.
7. Place cake in the fridge for at least 4 hours, or overnight. After chilled, place in the freezer for 1-2 hours so the cake is easier to remove from pan, decorate and then slice.
8. When ready to serve, in a stand mixer fit with a whisk attachment, whip the remaining cream with maple syrup and vanilla until stiff peaks form.
9. Unwrap and invert the cake onto a platter then pipe/frost with whipped cream. Garnish, slice and serve. Any remaining cake should be kept in the fridge for up to 3 days or wrap and freeze leftovers.
Featured Image: Bonne Maman Canada, Recipe by Christine Tizzard