Description
Delight your taste buds with this luscious Blueberry Lemon Icebox Cake. Layers of graham crackers, whipped cream, blueberry jam, lemon curd, and mascarpone cheese create a heavenly dessert that’s perfect for any occasion.
Ingredients
Units
Scale
Whipped Cream Mixture:
- 8 oz. (227g) Mascarpone Cheese
- 3/4 cup (90g) Confectioners Sugar
- 2 Tbsp (from 2 Medium-Large Lemons) Grated Lemon Zest
Remaining Ingredients:
- 2 1/2 cups (592 ml) Heavy Whipping Cream
- 16 Graham Crackers (8 sheets)
- 1 1/2 cups (340g) Blueberry Jam, Preserves or Spread
- 8 oz. (227g, 1 cup) Lemon Curd
- 1/3 cup Fresh Blueberries
Instructions
- Prepare Whipped Cream Mixture: Whisk together the Mascarpone, Confectioners Sugar, and Lemon zest until smooth. Set aside.
- Whip the Cream: Beat the cream until it reaches the ‘soft peak’ stage. Add the Mascarpone-Sugar-Lemon mixture in 2-3 additions until peaks are firm.
- Prepare Layers: Divide the mixture, fold in 1/2 cup of Lemon Curd to 2/3 of the mixture. Layer graham crackers, cream, blueberry jam, lemon curd, and repeat.
- Freeze the Cake: Cover the pan with plastic wrap and freeze for 6-8 hours or overnight.
- Finishing Touches: Unwrap, invert the cake onto a serving plate, spread remaining cream, freeze for 15 minutes, garnish, and serve.
Notes
- For best results, allow the cake to soften slightly at room temperature before serving.
- Experiment with different fruit combinations for a unique twist on this recipe.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 18g
- Sodium: 160mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
