Try this lemony version of our classic Chocolate Strawberry Icebox Cake.
Easy!
Moderate
Serves:9
Serving Size:1/9th of the cake
This is our lemon version of the classic chocolate icebox cake using organic Mi-del Lemon Snaps, fresh lemon zest, real whipped cream and fresh berries. Light and refreshing, this is a great dessert for spring and summer gatherings.
Tools:measuring cups and spoons (optional), large bowl, electric mixer or whisk, 8x8-inch baking dish, grater
| Prep Time | |
| 10 minutes |
| Passive Time |
| 24 hours |
|
|
|
Easy!
Moderate
Serves:9
Serving Size:1/9th of the cake
|
This is our lemon version of the classic chocolate icebox cake using organic Mi-del Lemon Snaps, fresh lemon zest, real whipped cream and fresh berries. Light and refreshing, this is a great dessert for spring and summer gatherings.
Tools:measuring cups and spoons (optional), large bowl, electric mixer or whisk, 8x8-inch baking dish, grater
|
Ingredients
- 2 cups heavy cream
- 1 (10-ounce) package Mi-del Lemon Snaps
- 1 lemon
Garnish: (optional)
- 2 cups raspberries or strawberries
- 1 tablespoon sugar (optional)
Servings:
Units:
Instructions
- Whip the cream in a large bowl* with an electric mixer, or by hand with a whisk, until soft peaks just barely form. (Don't over whip or the cream will not soften the cookies very well.)
- Using the small to medium holes on a grater, or a zester, grate the zest (yellow part of the peel) of the lemon.
- Spread a very thin layer of whipped cream on the bottom of the baking dish, then place 1 layer of cookies down, but not overlapping. (There will be gaps.) Spread about a third of the cream over them. Top with a third of the zest.
- Make another layer of cookies, pressing down a bit, then another layer of cream and zest, leaving half of each for the final topping. Make sure there are no air pockets.
- Add the last layer of cookies (which should finish off the package, but if not, pop them in your mouth before anyone looks). Top with the remaining cream, spreading out evenly, leaving a smooth finish. Check again for air pockets. Sprinkle remaining zest on top.
- Cover and refrigerate overnight. (You can serve it after 12 hours, but 24 hours is best.)
- Toss berries with about 1 tablespoon sugar, if needed.
- Right before serving, garnish each plate with the berries.
Recipe Notes
*Tip: For best results, do not whip cream in a plastic bowl—use a glass or metal bowl. Chefs recommend chilling the metal bowl and beaters (or whisk) before whipping, but we have to admit that we’ve never done so. However, the colder everything is, including the cream, the fluffier it will be. It will also hold air longer and not separate as quickly.
*Terminology: Whip – to beat vigorously with a whisk or electric mixer, in order to incorporate air into the food, rendering it light and fluffy. Examples: Cream and egg whites.
VARIATIONS:
- See Chocolate Icebox Cake
- See Ginger Snap Icebox Cake
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