Raspberry Whipped Cream Icebox Cake
- Cuisine: American
- Course: Dessert
Summary:
Here's a no-bake, easy berry dessert with a showy presentation. It needs about 4 hours to set properly so it can be cut in even, smooth and layered slices. (Watch Elinor Klivans make the dessert at www.washingtonpost.com/food.)
6 servings
Ingredients:
- 2 cups chilled heavy cream
- 1/4 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1 tablespoon raspberry liqueur, such as Chambord
- 2 cups raspberries, washed
- 25 thin chocolate wafers, such as Nabisco Famous Chocolate Wafers
Directions:
In the large bowl of an electric mixer on high speed, beat the cream, confectioners' sugar, vanilla extract and raspberry liqueur for several minutes until stiff peaks form. Transfer about 2/3 of the whipped cream to a small bowl and set aside.
On low speed, add 3/4 cup of the raspberries to the cream remaining in the bowl, mixing just to crush them slightly. Set aside.
Spread about 1 tablespoon of the raspberry whipped cream on a chocolate wafer. Repeat to form a vertical stack of 6 cookies and cream. Arrange the stack of wafers horizontally on a platter. Continue adding wafers and cream to make a log as long as the platter. Leaving the last cookie plain, press it against the raspberry filling. Spread the reserved whipped cream over the top, sides and ends of the log. Scatter the remaining raspberries over the log. Cover and refrigerate for at least 4 hours or as long as overnight to soften the cookies slightly. Cut diagonally into slices and serve. If there is extra raspberry cream filling, it can be spooned into bowls and served.
Recipe Source:
From pastry chef and cookbook author Elinor Klivans.
E-mail the Food Section with recipe questions.
(Julia Ewan)
