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ginger mascarpone icebox cake

(2)
dfish avatar
Blue Ribbon Recipe by
Doreen Fish
@dfish
Oshawa, ON

This is a no-cook cake. It looks light and delicious, but it is actually very rich. Make it ahead and let it sit in the fridge for at least a day to set and soften the cookies a bit. This is an excellent summer dessert, but I like it year-round. You can serve with some fresh fruit on the side as it helps cut the richness.

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Blue Ribbon Recipe

This ginger-mascarpone icebox cake is a ginger lover's dream. Crushed gingersnap cookies and melted butter create a wonderful crust. The creamy and mild flavor of mascarpone cheese mixed with tangy yogurt and cream cheese, and candied ginger brings a variety of flavors to the whipped cream filling. This no-bake dessert is a treat anyone can make.

— The Test Kitchen @kitchencrew
(2)
yield 12 serving(s)
prep time 23 Hr 45 Min
method No-Cook or Other

Ingredients For ginger mascarpone icebox cake

  • 21/4 c
    crushed gingersnaps
  • 5 Tbsp
    unsalted butter, softened
  • 8 oz
    cream cheese, at room temperature
  • 1/2 c
    plain low-fat yogurt
  • 1/2 c
    sugar; more for dusting pan
  • 1/2 tsp
    vanilla extract
  • 1/2 c
    minced candied ginger
  • 1 lb
    mascarpone cheese
  • 1/3 c
    heavy cream

How To Make ginger mascarpone icebox cake

  • Spray a springform pan with non-stick spray and coat in granulated sugar.
    1
    Spray a 9-inch springform pan. Dust the pan with a little sugar and shake out any excess.
  • Crush gingersnaps and mix with melted butter. Press half the mixture into the pan.
    2
    Combine the gingersnaps and butter thoroughly, rubbing between fingers to do so. Sprinkle half the crumbs into the bottom of the pan and pat down evenly. Set the rest of the crumbs aside.
  • Whip the cream cheese, yogurt, sugar, vanilla, candied ginger, mascarpone cheese, and heavy cream.
    3
    Whip the cream cheese, yogurt, granulated sugar, vanilla extract, and minced candied ginger until smooth, scraping down sides. Add the mascarpone cheese and heavy cream. Whip until the mixture is thoroughly combined and just holds peaks.
  • Spread half of the cheese mixture and top with half of the remaining crumbs.
    4
    Carefully spoon half the mixture over the crust, spreading out to the edges. Sprinkle half of the remaining crumbs over the top of the cheese mixture.
  • Top with the remaining cheese mixture and the remaining crumbs.
    5
    Top with the remaining cheese mixture, and lastly top with the last of the crumbs. Tap on the counter to eliminate air bubbles.
  • Cover with plastic wrap and refrigerate overnight.
    6
    Cover with plastic wrap and refrigerate overnight.
  • A slice of Ginger Mascarpone Icebox Cake on a plate.
    7
    When ready to serve, run a thin knife around the sides of the cake and remove the sides of the springform pan. Cut into thin slices with a warm knife.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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