Icebox cakes, 3 ways

Based on 8 ratings
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Difficulty

Easy πŸ‘Œ
30
min.
Preparation
0
min.
Baking
480
min.
Resting

Ingredients

Servings:-30+
1 kg mascarpone cheese
1β…“ l heavy cream
300 g sugar
500 g strawberries
vanilla bean
30 shortbread cookies
bananas
30 butter cookies
150 g shredded coconut (toasted)
peaches
400 g amaretti cookies
300 g blueberries
Metric
Imperial

Utensils

  • 3 bowls
  • kitchen machine with whisk
  • rubber spatula
  • plastic wrap
  • loaf pan
  • whisk
  • cutting board
  • knife
  • springform pan

Nutrition per serving

Cal
476
Protein
6g
Fat
36g
Carb
34g

Step 1/5

Beat mascarpone, heavy cream, and sugar on high speed in the bowl of a kitchen machine. Scrape down the bowl as needed until soft peaks form. Divide the mixture evenly into three separate bowls.
  • 1 kg mascarpone cheese
  • 1β…“ heavy cream
  • 300 sugar
  • 3 bowls
  • kitchen machine with whisk
  • rubber spatula

Beat mascarpone, heavy cream, and sugar on high speed in the bowl of a kitchen machine. Scrape down the bowl as needed until soft peaks form. Divide the mixture evenly into three separate bowls.

Step 2/5

Slice the strawberries, leaving some whole for garnish. Scrape the vanilla bean and add the seeds to one bowl of whipped cream. Whisk well to combine. Spread a thin layer of the vanilla whipped cream on the bottom of a plastic wrap-lined loaf pan, then cover it with a layer of shortbread cookies. Scatter some sliced strawberries on top. Spread another thin layer of whipped cream on top of cookies, then top with another layer of cookies and sliced strawberries. Continue this pattern until you nearly reach the top of the pan, then end with a layer of whipped cream. Cover cake with plastic wrap and refrigerate overnight.
  • 500 strawberries
  • 1 vanilla bean
  • 30 shortbread cookies
  • plastic wrap
  • loaf pan
  • whisk
  • cutting board
  • knife

Slice the strawberries, leaving some whole for garnish. Scrape the vanilla bean and add the seeds to one bowl of whipped cream. Whisk well to combine. Spread a thin layer of the vanilla whipped cream on the bottom of a plastic wrap-lined loaf pan, then cover it with a layer of shortbread cookies. Scatter some sliced strawberries on top. Spread another thin layer of whipped cream on top of cookies, then top with another layer of cookies and sliced strawberries. Continue this pattern until you nearly reach the top of the pan, then end with a layer of whipped cream. Cover cake with plastic wrap and refrigerate overnight.

Step 3/5

To make the toasted coconut and banana no-bake cake, slice the bananas. Then, spread a thin layer of the whipped cream on the bottom of a springform pan and cover it with a thick layer of crushed butter cookies. Place sliced bananas and scatter toasted coconut on top. Spread an even layer of whipped cream over, then top with another layer of cookies, sliced bananas, and toasted coconut. Continue this pattern until you nearly reach the top of the pan, then end with a layer of whipped cream. Cover cake with plastic wrap and refrigerate overnight.
  • 5 bananas
  • 30 butter cookies
  • 150 shredded coconut
  • springform pan

To make the toasted coconut and banana no-bake cake, slice the bananas. Then, spread a thin layer of the whipped cream on the bottom of a springform pan and cover it with a thick layer of crushed butter cookies. Place sliced bananas and scatter toasted coconut on top. Spread an even layer of whipped cream over, then top with another layer of cookies, sliced bananas, and toasted coconut. Continue this pattern until you nearly reach the top of the pan, then end with a layer of whipped cream. Cover cake with plastic wrap and refrigerate overnight.

Step 4/5

To make the blueberry-peach no-bake cake, slice the peaches then spread a thin layer of the whipped cream on the bottom of a springform pan and cover it with a thick layer of crushed amaretti cookies. Add slices of peach, then scatter some blueberries on top. Spread an even layer of whipped cream on top of the fruit, then top with another layer of cookies and fruit. Continue this pattern until you nearly reach the top of the pan, then end with a layer of whipped cream. Cover cake with plastic wrap and refrigerate overnight.
  • 3 peaches
  • 400 amaretti cookies
  • 300 blueberries
  • springform pan

To make the blueberry-peach no-bake cake, slice the peaches then spread a thin layer of the whipped cream on the bottom of a springform pan and cover it with a thick layer of crushed amaretti cookies. Add slices of peach, then scatter some blueberries on top. Spread an even layer of whipped cream on top of the fruit, then top with another layer of cookies and fruit. Continue this pattern until you nearly reach the top of the pan, then end with a layer of whipped cream. Cover cake with plastic wrap and refrigerate overnight.

Step 5/5

To serve cakes, run a sharp knife along sides of the pan to loosen, then remove gently. Garnish with fresh strawberries, toasted coconut, and sliced peaches and blueberries, respectively. Enjoy!

To serve cakes, run a sharp knife along sides of the pan to loosen, then remove gently. Garnish with fresh strawberries, toasted coconut, and sliced peaches and blueberries, respectively. Enjoy!