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TEST KITCHEN APPROVED

Fresh Raspberry Icebox Cake

Name: Fresh Raspberry Icebox Cake
Prep time: 25 min
Total time: 25 min
Yield: 12 servings
Ingredients: 1 carton (8 ounces) mascarpone cheese; 3 cups cold heavy whipping cream; 2 tablespoons sugar; 2 tablespoons grated lemon zest (about 2 lemons); 2 packages (5-1/4 ounces each) thin ginger cookies; 5 cups fresh raspberries (about 20 ounces), divided

TEST KITCHEN APPROVED

Total Time:Prep: 25 min. + chilling

By Taste Of Home Editorial Team

Recipe by Elisabeth Larsen, Pleasant Grove, Utah

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

Layered icebox cakes are so fun because they look impressive but couldn't be easier. Fresh raspberries make this one really special. Use Anna's Ginger Thins to get the scalloped edges, or regular gingersnaps if those are not available. —Elisabeth Larsen, Pleasant Grove, Utah

Editor’s Note: This recipe was tested with Anna's Ginger Thins Swedish cookies.

TEST KITCHEN APPROVED

Fresh Raspberry Icebox Cake

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Yield:12 servings

Prep:25 min

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Ingredients

1 carton (8 ounces) mascarpone cheese
3 cups cold heavy whipping cream
2 tablespoons sugar
2 tablespoons grated lemon zest (about 2 lemons)
2 packages (5-1/4 ounces each) thin ginger cookies
5 cups fresh raspberries (about 20 ounces), divided

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Directions

1
Stir mascarpone cheese; let stand at room temperature 30 minutes. Meanwhile, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Reserve 1/2 cup cream; cover and refrigerate. Add lemon zest and mascarpone to remaining whipped cream; beat until stiff peaks form, 30-60 seconds.

2
On a serving plate, spread 1/2 cup of the cream mixture in a 7-in.-diameter circle. Arrange 6 cookies in a circle on top of the cream, placing a seventh cookie in the center. Gently fold 4 cups of raspberries into remaining cream mixture. Spoon about 1 cup raspberry cream mixture over the cookies. Repeat layers 6 times, ending with cookies (there will be 8 cookie layers in all). Spread reserved whipped cream over cookies; top with remaining raspberries. Refrigerate, covered, overnight.