Description
Lemon raspberry icebox cake delivers a refreshing summer dessert that balances tangy citrus with sweet berries. Cool layers of creamy mascarpone and graham crackers create a light, elegant treat perfect for relaxing afternoons.
Ingredients
Scale
Primary Ingredients:
- 3–4 cups fresh raspberries
- 9–10 large graham crackers
- 1 cup lemon curd
Dairy and Sweeteners:
- 2 cups heavy whipping cream (35% fat)
- ⅓ cup powdered icing sugar
Flavor Enhancers:
- 1 teaspoon vanilla extract
Instructions
- Whip cream in a large mixing bowl using a hand mixer until soft, cloud-like peaks develop. Gradually incorporate sugar and vanilla, continuing to whip until peaks become sturdy and defined.
- Gently fold lemon curd into the whipped cream, allowing delicate swirls to remain visible for a marbled aesthetic.
- Create the first foundation layer by arranging graham crackers across the bottom of an 8×8″ dish, ensuring complete coverage with a single, uniform layer.
- Generously spread half of the luscious whipped cream mixture over the graham cracker base, creating a smooth, even surface.
- Scatter a vibrant layer of fresh raspberries across the cream, distributing them evenly to ensure each slice will contain fruity bursts.
- Carefully construct a second identical layer by repeating the graham cracker placement, gently pressing down to establish a compact structure.
- Add the remaining whipped cream, creating another delicate blanket of creamy goodness atop the crackers.
- Crown the dessert with the final collection of raspberries, arranging them artfully across the surface.
- Seal the dish completely with plastic wrap, allowing the cake to rest and soften in the refrigerator for a minimum of 6 hours or ideally overnight.
- When ready to serve, remove from refrigerator and slice into elegant portions, revealing the beautiful layered composition.
Notes
- Chilling is crucial for softening graham crackers and melding flavors, so plan ahead and refrigerate for at least 6 hours or overnight.
- Use fresh, ripe raspberries for the most vibrant taste and beautiful color contrast in this no-bake dessert.
- Homemade lemon curd provides the best flavor, but store-bought works perfectly if you’re short on time.
- Gently fold lemon curd into whipped cream to create a beautiful marbled effect without completely mixing.
- This dessert is incredibly versatile – swap raspberries with other seasonal berries or add a sprinkle of lemon zest for extra brightness.
- For a cleaner presentation, use a clear glass dish to showcase the beautiful layers of this elegant icebox cake.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Desserts, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 24g
- Sodium: 50mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 100mg