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Saffron Icebox Cake


Description

An effortless no-bake dessert- a saffron ice box cake layered with saffron whipped cream, strawberries, peaches and lemon cookies. Makes one 8-inch pan


Ingredients

Units Scale
  • 8 oz (1 package, 226 g) mascarpone cream, room temperature
  • 1/2 cup (85 g) powdered sugar
  • 1 1/2 cups (357 g) heavy cream
  • big pinch of saffron
  • 4850 lemon cookies*
  • 78 strawberries, thinly sliced, plus additional for decoration
  • 12 ripe peaches, thinly sliced


Instructions

  1. Line an 8-inch pan with parchment paper and set aside.
  2. In a large mixing bowl, add 8 oz of mascarpone cream and 1/2 cup (85 g) powdered sugar and mix until well combined. Add in 1 1/2 cups (357 g) heavy cream and a big pinch of saffronUsing a hand mixer, mix on low for 1 minute and then mix for 3-4 minutes on high speed until the whisk trails show in the cream. THe cream should be thick and have semi-soft peaks.
  3. Spoon 1/4 cup of the saffron cream into the bottom of the prepared pan. Spread it out into an even layer and top with a layer of lemon cookies. Add a little less than half (8 oz) of the saffron cream on top and spread evenly. Layer thinly sliced strawberries on top. Add another layer of lemon cookies. Spoon saffron cream (8 oz) on top, making sure to leave behind about 1 cup of cream for the top layer. Spread it into an even layer and top with a layer of sliced peaches. Add one more layer of cookies and spread the rest of the cream on top.
  4. Loosely wrap the pan in plastic wrap and refrigerate for at least 8 hours up to overnight. You can also freeze the cake for 4 hours.
  5. Remove the cake from the pan and decorate with strawberries. Enjoy immediately. Leftovers can be kept in the freezer.

Notes

To make this eggless, substitute the lemon cookies with Vanilla Oreos Thins and add 1 tbsp of lemon zest to the cream along wit the saffron

  • Prep Time: 15 mins
  • Category: Dessert
  • Cuisine: American, Fusion
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