Ice Box Cake can be made 2 days prior, but cover and keep frozen. Serves 8
8 ounces mascarpone (or Greek yogurt) at room temperature
3/4 cup powdered sugar
2 tablespoons finely grated lemon zest
2 1/2 cups chilled heavy cream
1 cup homemade or store-bought lemon curd, divided
16 graham crackers, divided
1 1/2 cups Blueberry–Chia Seed Jam, divided
1/3 cup fresh blueberries
Line a 9×5″ loaf pan with plastic film, overhanging on all sides.
Using an electric mixer on medium-high speed, beat mascarpone, powdered sugar and lemon zest in a large bowl until fluffy for about 4 minutes.
Reduce speed to low. Gradually add cream. Increase speed to medium as mixture thickens. Beat until medium peaks form.
Transfer two-thirds of the mascarpone mixture to another large bowl and fold in 1/2 cup lemon curd.
Cover remaining mascarpone mixture. Chill until ready to unmold and cover cake.
Place a single layer of graham crackers over bottom of prepared pan, breaking as needed to fit.
Using a small offset spatula, evenly spread a quarter of lemon cream over graham crackers.
Spread 1/2 cup jam over top, then gently spread lemon cream evenly over.
Drizzle over 1/4 cup lemon curd.
Spoon a third of remaining lemon cream over curd and top with another layer of graham crackers.
Repeat layering process with half of remaining lemon cream, 1/2 cup jam and remaining lemon curd.
Finish with a layer of lemon cream, then graham crackers.
Cover with plastic wrap. Freeze at least 6 hours. Cover and chill remaining jam until ready to serve cake.
Uncover cake and invert pan onto a platter.
Using the plastic overhang to help you, unmold cake and peel off plastic film.
Spread top and sides of cake with reserved mascarpone mixture (if it looks a little loose, whisk until soft peaks form).
Chill in freezer for at least 15 minutes.
Just before serving, mix blueberries into remaining jam and spoon over cake.
|Briony & Tom - Hastings|