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Carla Hall's Lemon-Ginger Icebox Cake

Lemon Ginger Icebox Cake Carla Hall
A '50s style cake with a modern twist!
skill level
Over 120min
8 to 10
Contributed by :
Whether you're celebrating a birthday or just simply celebrating this cake is just the thing. It's delicious and simple.
  • 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 We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 cup Heavy Cream
    3 tablespoon Sugar (separated)
    Whip the heavy cream along with 3 tablespoons sugar until it holds peaks.
  • 2
    2 8 ounce containers Marscarpone
    Gently fold together the marscarpone and whipped cream.
  • 3
    1 12 ounce Lemon Curd
    Zest of 1 Lemon
    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.
  • 4
    1 box Ginger Snaps
    Layer the cookies and alternate between the lemon curd mixture and the lemon zest mixture.
  • 5
    2 tablespoon Sugar (separated)
    2 tablespoon Candied Ginger
    Zest of 1 Lemon
    In a food processor, pulse together the remaining sugar, lemon zest, and candied ginger. Sprinkle over the cake.  Refrigerate until set.

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