Clinton Kelly's Ginger Snap Mascarpone Icebox Cake |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
1 box(es) ginger snap cookies |
1/2 cup(s) vanilla yogurt |
2/3 cup(s) sugar |
16 ounce(s) mascarpone cheese |
1/3 cup(s) heavy cream |
2 tablespoon(s) orange juice |
Directions:
1. Grease a 9-in springform pan with nonstick cooking spray and dust lightly with sugar. Lay out an even layer of ginger snaps, flat side down. (Or you can make this in a clear bowl like a Tiramisu).
2. Combine the mascarpone, yogurt, orange juice, and 1/3 cup sugar. Mix until smooth.
3. Spread some of the mascarpone mixture over the layer of ginger snaps, until completely covered. Top with another layer of ginger snaps and add another layer of the mascarpone mixture. Continue adding layers until the mascarpone mixture is used up or the bowl is full.
4. Refrigerate for at least 6 hours.
5. No more than 2 hours before serving: Combine the remaining 1/3 cup sugar and the 1/3 cup heavy cream. Whip until peaks have just formed. Spread whipped cream over the top of the layers of cookies and mascarpone.
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