Here’s another quintessentially summer recipe to enjoy: my version of the ice box cake. If you’re entertaining and need an easy dessert, that doesn’t require any cooking or baking, and doesn’t heat up the house, look no further…This little gem packs a lot of flavor and richness into a small-scale dessert. I’ve used a six-inch square pan, layered with Biscoff cookies, mascarpone, and whipped cream. I sprinkled the cookies with a little bourbon, and flavored the filling with maple syrup and orange zest. The cookies are not actually ginger snaps, but I love the flavor, and they line up perfectly in the small, square pan. The principal is the same as the iconic chocolate wafer and whipped cream ice box cake; you layer the cookies and filling, top with the whipped cream, then cover and chill the cake. You can do this early in the morning, or the day before you want to indulge in ice box cake. That’s all there is to it.
With time, the cookies soften, the flavors meld, and a very delicious dessert is yours to enjoy. I sprinkled extra cookie crumbs atop the cake for garnish. You can do this when you assemble the cake, or wait ’till just before you serve, in which case the crumbs will provide a little bit of crunchy texture to your dessert. Serve the cake with a cup of strong coffee, or your favorite iced tea, and prepare to indulge in a smooth, spicy, rich confection.
Ginger Snap Ice Box Cake
The ultimate ice box cake, made with spice cookies, mascarpone, whipped cream, maple syrup and a little bourbon. This is a quick, easy, and quintessentially summer recipe. *Allow at least 6 hours of chilling time once the dessert is assembled.
- 1 box Biscoff spice cookies
- 8 ounces mascarpone
- 1/4 cup full fat sour cream
- 1/4 cup granulated sugar
- 2 tablespoons pure maple syrup
- 1 heaped teaspoon finely grated orange zest
- 1/3 cup heavy cream