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!
Total Time
4hr 15min
0.0
0 Ratings
Author: Milk & Cardamom
Servings:
8
Ingredients
•
1
pckg
(8 oz)
Mascarpone Cheese
, room temperature
•
1/2
cup
Powdered Confectioners Sugar
•
1 1/2
cups
Heavy Cream
•
48
Lemon Cookies
•
7
Fresh Strawberries
, thinly sliced
•
1
Ripe
Peach
, thinly sliced
•
1
pinch
Saffron Threads
Cooking Instructions
1.
Line an 8-inch pan with parchment paper and set aside.
2.
In a large mixing bowl, add Mascarpone Cheese (1 pckg) and Powdered Confectioners Sugar (1/2 cup) and mix until well combined.
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.
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.
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.
6.
Layer Fresh Strawberries (7) on top. Add another layer of Lemon Cookies (16).
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).
8.
Add one more layer of Lemon Cookies (16) and spread the rest of the cream on top.
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.
10.
Remove the cake from the pan and decorate with strawberries. Enjoy immediately.
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.
Nutrition Per Serving
CALORIES
175
FAT
14.8 g
PROTEIN
0.0 g
CARBS
9.8 g
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