Chocolate Icebox Cake with Mascarpone and Blackberries

Name: Chocolate Icebox Cake with Mascarpone and Blackberries
Yield: 12 servings
Ingredients: 2 cups heavy cream; 1/4 cup granulated sugar; 1 tablespoon vanilla extract; 1/4 cup blackberry liqueur (or substitute crème de mûre); 2 tablespoons unsweetened cocoa powder; 1 (8-ounce) container mascarpone cheese; 2 (9-ounce) packages chocolate wafer cookies, such as Nabisco Famous Chocolate Wafers; Fresh blackberries, for garnish; Blackberry Coulis

Blackberries 4th of July Dessert Chocolate Cakes Cream Summer Easy

Save (256)

Rate

12 servings Easy

Total: 20 mins, plus 5 hrs for cake to set Active: 20 mins

12 Ratings

Ingredients (9)

2 cups heavy cream
1/4 cup granulated sugar
1 tablespoon vanilla extract
1/4 cup blackberry liqueur (or substitute crème de mûre)
2 tablespoons unsweetened cocoa powder
1 (8-ounce) container mascarpone cheese
2 (9-ounce) packages chocolate wafer cookies, such as Nabisco Famous Chocolate Wafers
Fresh blackberries, for garnish
Blackberry Coulis

Try Amazon Fresh

Nutritional Information

Calories426
Fat27.33g
Saturated fat14.66g
Trans fat
Carbs40.33g
Fiber1.78g
Sugar24.16g
Protein4.92g
Cholesterol75.98mg
Sodium331.49mg
Nutritional Analysis per serving (12 servings) Powered by

Get fresh food news delivered to your inbox

A rich, easy, no-bake dessert with layer after layer of chocolate wafers and blackberry-laced mascarpone cream.

Special equipment: We used a 9-inch springform pan and a pastry spatula to assemble the cake, though you could use a large platter and a rubber spatula.

What to buy:
Use Nabisco Famous Chocolate Wafers and a good-quality unsweetened cocoa powder such as Valrhona or Scharffen Berger.

Marie Brizard Blackberry Liqueur is great in this recipe, but you could also use crème de mûre.

This recipe was featured as part of our Cooling Off story and our Chocolate Desserts photo gallery.

by Aida Mollenkamp

Instructions

1Combine cream, sugar, vanilla extract, blackberry liqueur, cocoa powder, and mascarpone in a large bowl. Using an electric mixer on medium speed, beat until firm peaks form. Set aside.
2In the bottom of a 9-inch springform pan (or on a 9-inch platter), arrange 12 cookies in a circle to form a base. Spread about 1/3 cup of the whipped cream mixture evenly to cover. Repeat layering the cookies and cream until all the cookies are used; top with remaining cream mixture. Cover tightly with plastic wrap and refrigerate for 5 hours or overnight.
3Garnish with blackberries, and serve with our Blackberry Coulis.

Note: Cover the cake well before putting it in the refrigerator to set so that it doesn’t take on any odors in your fridge.

Beverage Pairing: Convento Cappuccini Brachetto d’Acqui, Italy. The best way to pair wine with this ultra-rich dessert is to contrast it with something light and effervescent. Brachetto d’Acqui is such a wine. Red and sparkling, it has the sweetness to pair with the dessert, but the buoyancy and delicacy to leaven the heavy chocolate and mascarpone.

Load Comments

Recommended from Chowhound

How to Make the Best Cacio e Pepe in NYC!

(10:07)

Video from CHOW-TO

Cacio e pepe is a social media sensation. Everywhere you look, there are live-action pasta lifts of creamy, pepper-flecked, twirl-worthy mounds of this classic pasta dish. But this "new" foodie fodder is actually rooted in ancient Roman cuisine. To learn how to make this marvel from scratch, Guillermo travels to New York’s Seaport district to meet with world renowned chef Jordan Frosolone, and learn how he makes his “Best of NYC” (an honor bestowed by New York Magazine) dish. Chef Jordan is currently the executive chef at 10 Corso Como, an imported Italian restaurant/gallery concept that has become a celebrity darling since its opening last year. From its kitchen he shows Guillermo how to make pasta from scratch the traditional way, and how to successfully make this incredibly simple dish, that just requires precision and attention to detail.