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SideChef
Recipes
Shellfish-Free
Saffron Icebox Cake
Recipe

7 INGREDIENTS • 10 STEPS • 4HRS 15MINS

Saffron Icebox Cake

If an effortless no-bake dessert is what you're looking for, look no further than this saffron ice box cake layered with saffron whipped cream, strawberries, peaches, and lemon cookies. Creamy and light, this recipe is a bit sophisticated but extremely delicious!
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Milk & Cardamom
Hi, I'm Hetal, welcome to Milk & Cardamom! I'm a past MasterChef contestant living in sunny San Francisco where I cook up spectacular flavours mostly inspired by the flavours of India
http://www.milkandcardamom.com/
If an effortless no-bake dessert is what you're looking for, look no further than this saffron ice box cake layered with saffron whipped cream, strawberries, peaches, and lemon cookies. Creamy and light, this recipe is a bit sophisticated but extremely delicious!
4HRS 15MINS
Total Time
$1.25
Cost Per Serving
Ingredients
Servings
8
US / Metric
Mascarpone Cheese
1 pckg
(8 oz)
Mascarpone Cheese, room temperature
226g
Powdered Confectioners Sugar
1/2 cup
Powdered Confectioners Sugar
85g
Heavy Cream
1 1/2 cups
Heavy Cream
357g
Lemon Cookies
48
Lemon Cookies
up to 50
Fresh Strawberry
7
Fresh Strawberries, thinly sliced
plus additional for decoration
Peach
1
Ripe Peach, thinly sliced
up to 2 peaches
Saffron Threads
1 pinch
Saffron Threads
Nutrition Per Serving
VIEW ALL
Calories
175
Fat
14.8 g
Protein
--
Carbs
9.8 g
Add to plan
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Saffron Icebox Cake
Save
author_avatar
Milk & Cardamom
Hi, I'm Hetal, welcome to Milk & Cardamom! I'm a past MasterChef contestant living in sunny San Francisco where I cook up spectacular flavours mostly inspired by the flavours of India
http://www.milkandcardamom.com/

Author's Notes

Makes one 8-inch pan or 9 servings.

To make this eggless, substitute the lemon cookies with Vanilla Oreos Thins and add 1 Tbsp of lemon zest to the cream along with the saffron.

Leftovers can be kept in the freezer.
Cooking InstructionsHide images
step 1
Line an 8-inch pan with parchment paper and set aside.
step 2
In a large mixing bowl, add Mascarpone Cheese (1 pckg) and Powdered Confectioners Sugar (1/2 cup) and mix until well combined.
step 3
Add in Heavy Cream (1 1/2 cups) and a big pinch of Saffron Threads (1 pinch). Using a hand mixer, mix on low for 1 minute.
step 4
Proceed to mix for 3-4 minutes on high speed until the whisk trails show in the cream. The cream should be thick and have semi-soft peaks.
step 5
Spoon 1/4 cup of the saffron cream into the bottom of the prepared pan. Spread it out into an even layer and top with a layer of Lemon Cookies (16). Add a little less than half of the saffron cream on top and spread evenly.
step 6
Layer Fresh Strawberries (7) on top. Add another layer of Lemon Cookies (16).
step 7
Spoon another layer of saffron cream on top, making sure to leave behind about 1 cup of cream for the top layer. Spread it into an even layer and top with a layer of Peach (1).
step 8
Add one more layer of Lemon Cookies (16) and spread the rest of the cream on top.
step 9
Loosely wrap the pan in plastic wrap and refrigerate for at least 8 hours up to overnight. You can also freeze the cake for 4 hours.
step 10
Remove the cake from the pan and decorate with strawberries. Enjoy immediately.
step 10 Remove the cake from the pan and decorate with strawberries. Enjoy immediately.
Tags
Shellfish-Free
No-Bake Dessert
Dessert
Summer
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