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Chocolate Icebox Cake with Mascarpone and Blackberries
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Total Time: 20 mins, plus 5 hrs for cake to set

Active Time:

Makes: 12 servings

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.


  1. 1Combine 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.
  2. 2In 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.
  3. 3Garnish 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.

  • Chocolate Icebox Cake with Mascarpone and Blackberries
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