A '50s style cake with a modern twist!
ingredients
ingredients
method
step-by-step directions

Carla Hall's Lemon-Ginger Icebox Cake

  • 1 box Ginger Snaps
  • 2 8 ounce containers Marscarpone
  • 1 12 ounce Lemon Curd
  • 2 cup Heavy Cream
  • Zest of 2 Lemons (separated)
  • 5 tablespoon Sugar (separated)
  • 2 tablespoon Candied Ginger
step-by-step directions
  • Whip the heavy cream along with 3 tablespoons sugar until it holds peaks.
  • Gently fold together the marscarpone and whipped cream.
  • Split the marscarpone and whipped cream mixture in half. In one half, fold in lemon curd, in the other half, fold in 1 lemon's zest.
  • Layer the cookies and alternate between the lemon curd mixture and the lemon zest mixture.
  • In a food processor, pulse together the remaining sugar, lemon zest, and candied ginger. Sprinkle over the cake.  Refrigerate until set.
Similar categories: Desserts Courses & Meals
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