Author Notes
Our Meyer lemon tree is loaded with fruit these days. When I saw Ina Garten's recipe for a mocha chocolate icebox cake in her "How Easy Is That?" cookbook, I immediately thought about adapting it to spotlight Meyer Lemons.
Not much of a baker, I was relieved to discover that this cake is more about assembly than precise measurements and oven temperatures. I added limoncello, lemon zest and juice. Trader Joe's sells small Meyer lemon cookie wafers that worked for the cookie base. —Lizthechef
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Ingredients
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2 cups
heavy cream
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12 ounces
mascarpone cheese
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1/2 cup
white sugar
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1/4 cup
limoncello liqueur
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zest of 3 Meyer lemons
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1 teaspoon
Meyer lemon juice
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1 teaspoon
vanilla
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16-18 ounces
lemon wafer cookies
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lemon zest curls for garnish
Directions
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Using a standing mixer with a whisk attachment, combine the cream, mascarpone, sugar, limoncello, lemon zest, lemon juice and vanilla. Mix on low speed to begin, gradually increasing speed until firm peaks form.
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Use an 8-inch springform pan to assemble the cake. You will be making 4 layers each of cookies and of filling. Begin with a layer of cookies, overlapping to insure a solid base with no spaces between the cookies. Next, add 1/4 of the filling and smooth with an offset spatula.
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Repeat the cookie-filling layers 3 more times, finishing with the cream filling on top of the cake. Smooth carefully with a spatula. Cover and refrigerate overnight.
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To serve, run a knife around the sides of the cake and remover sides of the springform pan. Using 2 spatulas, carefully lift the cake off the springform bottom. Place cake on a stand or plate. Garnish with lemon zest curls, cut and serve while still cold.
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