Chocolate Icebox Cake with Mascarpone and Blackberries Recipe
A rich, easy, no-bake dessert with layer after layer of chocolate wafers and blackberry-laced mascarpone cream.
Special equipment: We used a 9-inch springform pan and a pastry spatula to assemble the cake, though you could use a large platter and a rubber spatula.
What to buy:
Use Nabisco Famous Chocolate Wafers and a good-quality unsweetened cocoa powder such as Valrhona or Scharffen Berger.
Marie Brizard Blackberry Liqueur is great in this recipe, but you could also use crème de mûre.
This recipe was featured as part of our Cooling Off story and our Chocolate Desserts photo gallery.
- 2 cups heavy cream
- 1/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/4 cup blackberry liqueur (or substitute crème de mûre)
- 2 tablespoons unsweetened cocoa powder
- 1 (8-ounce) container mascarpone cheese
- 2 (9-ounce) packages chocolate wafer cookies, such as Nabisco Famous Chocolate Wafers
- Fresh blackberries, for garnish
- Blackberry Coulis
- Combine cream, sugar, vanilla extract, blackberry liqueur, cocoa powder, and mascarpone in a large bowl. Using an electric mixer on medium speed, beat until firm peaks form. Set aside.
- In the bottom of a 9-inch springform pan (or on a 9-inch platter), arrange 12 cookies in a circle to form a base. Spread about 1/3 cup of the whipped cream mixture evenly to cover. Repeat layering the cookies and cream until all the cookies are used; top with remaining cream mixture. Cover tightly with plastic wrap and refrigerate for 5 hours or overnight.
- Garnish with blackberries, and serve with our Blackberry Coulis.
Note: Cover the cake well before putting it in the refrigerator to set so that it doesn’t take on any odors in your fridge.
Beverage Pairing: Convento Cappuccini Brachetto d’Acqui, Italy. The best way to pair wine with this ultra-rich dessert is to contrast it with something light and effervescent. Brachetto d’Acqui is such a wine. Red and sparkling, it has the sweetness to pair with the dessert, but the buoyancy and delicacy to leaven the heavy chocolate and mascarpone.
I used blackberry brandy and raspberry extact, and served it as a with the cream as the "dip" and the wafers as the "chips" everybody loved it!
The blackberry liqueur is gross it's not worth getting a whole
bottle of it. I will have to try it with Kahula thou.
I made this for a party last night and it was a hit. Everyone wanted the recipe, especially after they learned it required no baking. I didn't have blackberry liquer, so I used Chambord. Yum. I put it in the fridge as directed; did others freeze it? If so, how did that work out?
Yes, this recipe was super easy and a big hit. I subbed in a mix of rum and the juice from stewed blackberries for the blackberry liqueur and it worked very well.
I made this for a special birthday dinner and took the advice of a poster above and used Kahlua in lieu of the blackberry liqueur - yum! I used a bit more mascarpone cheese for extra creaminess and garnished the cake with cocoa powder and bittersweet chocolate. Easy and very delicious!
I've been making a dessert with similar ingredients for decades, but instead of using this "cake" configuration, I make a log by putting a big dollop of whatever kind of filling I'm using on a whole bunch of cookies, then stand the first cookie on its side and press the next one against it, unfrosted side against frosted side, and continue until I have a long "caterpillar" looking log. It can be...+READ
I've been making a dessert with similar ingredients for decades, but instead of using this "cake" configuration, I make a log by putting a big dollop of whatever kind of filling I'm using on a whole bunch of cookies, then stand the first cookie on its side and press the next one against it, unfrosted side against frosted side, and continue until I have a long "caterpillar" looking log. It can be served this way, or I most often use more filling to completely cover the outside, decorate with piped filling or an edible flower or two, or even gummy worms and crushed cookies for "dirt" for a kids' party. This is a lot easier to slice, since you slice between the cookies.-COLLAPSE
WOW! Talk about Heaven on a chocolate cookie! Although I do agree with KimberlyFla that the original with sweetened whipped cream is absolutely divine, especially for those of us who don't care for the taste of alcohol so much.
I might try incorporating fresh berries and skip the liqueur altogether. Yummmmy!
Personally I think the good, old-fashioned combo of chocolate wafers with lightly sweetened whipped cream can't be beat. Simple, easy and GOOD. (Some things just can't be improved upon.)
What about using coffee liqueur instead of the blackberry. Seems like a pretty heavy expense to buy a whole bottle for a 1/4 cup. I have Kahula in the cupboard. Might be a sorta tiramisu vibe instead.
Just tried this recipe. It tastes great but some lesosons learned =P
Don't be scared by the "holes" when you lay the first layer of cookies. Just alternate the layers; it'll all magically stick together in the end.
Also, the cream's blackberry taste was too subtle for me so I'll probably double the amount of blackberry liquor the next time.
I'd use more "cream" per layer than a 1/3 of a cup,...+READ
Just tried this recipe. It tastes great but some lesosons learned =P
Don't be scared by the "holes" when you lay the first layer of cookies. Just alternate the layers; it'll all magically stick together in the end.
Also, the cream's blackberry taste was too subtle for me so I'll probably double the amount of blackberry liquor the next time.
I'd use more "cream" per layer than a 1/3 of a cup, the cookies compress when frozen, and gives it an oreo like consistency if the layer of cream isn't thick enough.-COLLAPSE
only if you are going to bake it otherwise that would turn into a greasy mess
perhaps crumble some wafers and mix with butter for a nice solid base? Then proceed as per recipe....
the flavor combo sounds divine.