Lemon Raspberry Icebox Cake Recipe
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
Serves: 8 to 10
 
This Lemon Raspberry Icebox Cake is so fast and easy it should be illegal. An Icebox cake needs to be made a day in advance so it has time to soften in the icebox.
Ingredients
  • 8 ounce container of raspberry sorbet, thawed
  • 2 cups heavy cream
  • 2 to 4 tablespoons granulated sugar
  • 8 ounces mascarpone cheese (or cream cheese) at room temperature
  • 105 thin, round cookies
  • Fresh raspberries for garnish
  • Fresh mint or tarragon leaves (optional)
Instructions
  1. Remove sorbet from the freezer to thaw in advance. Skim if desired.
  2. Whip the heavy cream with a mixer until it begins to thicken. Sprinkle in sugar and continue whipping to soft peaks.
  3. In a separate bowl, beat the mascarpone cheese and 1 cup of the beaten whipped cream together to soften the cheese. Add the cheese and cream mixture to the whipped cream and continue to beat to firm peaks.
  4. Place whipped cream mixture into piping bags with a small round decorator tip.
  5. Pipe a thin layer of cream in the center of a serving plate to secure the first layer of cookies. The cream layer should be small than the cookie layer so that it will not be seen under the cookies. Place one cookie in the center of the plate and place additional cookies in a circle around the center cookie.
  6. Pipe the cream mixture in a spiral over the cookies. Do not pipe all the way to the outer edge of the circle, stop about ½ to ⅓ of the way to the edge.
  7. Place a second layer of cookies over the cream with just as before only place the outer cookies so that they are positioned between the cookies on the lower level, not directly in line with the lower level. Gently press the layers of cookies in the center in order to level each layer as you go.
  8. Repeat the cream layer and cookie layer staggering the outer cookies as before. Drizzle this layer with a tablespoon or so of melted raspberry sorbet.
  9. Repeat this process until all the cookies have ben used. Only drizzle sorbet between every other layer or every third layer, as desired.
  10. Straighten and level each layer as you go so that you will have a straight and level cake.
  11. Reserve a small amount of cream (about ⅓ cup) to garnish the top just before serving.
  12. Wrap the cake in plastic wrap and refrigerate over night. Or, make the cake in the morning to be served that night.
  13. When ready to serve, Place a dollop of cream in the center of the cake and top with fresh raspberries and mint leaves to garnish.
  14. Serve with berries and raspberry "sauce."
  15. TIP: Be sure to leave the pretty edges of the cookies showing but, bring the cream filling out far enough to hold the layers in place so that the edges do not "droop" in the icebox.
Recipe by Everyday Southwest at https://www.everydaysouthwest.com/lemon-raspberry-recipe-easy-raspberry-sauce/