Raspberry Ice Box Cake
recipe

A delightful and refreshing Raspberry Ice Box Cake, perfect for summer gatherings or as a dessert. This quick and easy cake is made without baking!
Preparation Time: 20 min + 4 hours chilling
Serving Size: 8-10 servings

Ingredients:

- 300 g fresh raspberries
- 200 g mascarpone cheese
- 2 dl heavy cream
- 100 g sugar
- 1 tsp vanilla sugar
- 1 packet digestive biscuits
- 2 tbsp lemon juice

Instructions:

1. Whip the heavy cream until stiff peaks form. Gently fold in the mascarpone cheese, sugar, and vanilla sugar until combined.
2. Add the fresh raspberries and lemon juice to the mixture. Stir gently, ensuring most raspberries remain whole.
3. Take a serving dish and layer digestive biscuits at the bottom. If desired, lightly moisten the biscuits with water or juice.
4. Spread a portion of the raspberry-mascarpone mixture over the biscuit layer. Repeat layering with biscuits and the mixture until all ingredients are used, finishing with the raspberry-mascarpone mixture on top.
5. Cover the cake with plastic wrap and refrigerate for at least four hours, preferably overnight.
6. Before serving, garnish the cake with fresh raspberries and a dusting of powdered sugar.
Nutritional Information (per serving):
Calories: 300 kcal
Protein: 4 g
Carbohydrates: 30 g
Fat: 18 g
Sugar: 15 g

Reviews: 3.13 (113 reviews) ★★★★★ share