No-Bake Icebox Cookie Custard Cake with Mascarpone
Indulge in the delightful layers of the No-Bake Icebox Cookie Custard Cake with Mascarpone! This dessert combines creamy custard, rich mascarpone cheese, and crunchy cookies, all without the need for an oven. Perfect for warm weather and easy to make, this cake is sure to impress your family and friends.
Why make this recipe?
This No-Bake Icebox Cookie Custard Cake is great for several reasons. Firstly, it’s simple and quick to put together. There’s no need to bake anything! Secondly, it’s a fantastic way to enjoy a sweet treat without heating up your kitchen. Lastly, it’s incredibly versatile—you can customize it with your favorite cookies and toppings!
How to prepare No-Bake Icebox Cookie Custard Cake with Mascarpone
To create this delicious dessert, follow these easy steps and enjoy the fantastic blend of flavors!
Ingredients:
- 🥛 1 cup whole milk
- 🥚 2 large egg yolks
- 🍬 1/4 cup granulated sugar
- 🌾 2 tbsp cornstarch
- 🍦 1 tsp vanilla extract
- 🧀 1 cup mascarpone cheese, softened
- 🥄 1/2 cup heavy cream, whipped to soft peaks
Instructions:
- In a saucepan, combine the whole milk and sugar over medium heat. Stir until the sugar dissolves.
- In a bowl, whisk together the egg yolks and cornstarch until smooth.
- Slowly pour the warm milk mixture into the egg yolk mixture, stirring constantly to temper the yolks.
- Return the mixture to the saucepan and cook on medium heat, stirring constantly until thickened (about 5-7 minutes). Remove from heat and stir in the vanilla extract.
- Allow the custard to cool to room temperature. Once cooled, mix in the softened mascarpone cheese until smooth.
- In a separate bowl, whip the heavy cream to soft peaks. Gently fold this whipped cream into the mascarpone custard.
- To assemble, layer cookies in a baking dish, followed by a layer of the mascarpone custard. Repeat the layers until you run out of ingredients, ending with a layer of custard on top.
- Cover and refrigerate for at least 4 hours or overnight to let the flavors meld together.
How to serve No-Bake Icebox Cookie Custard Cake
Serve this cake chilled directly from the fridge. It’s perfect as a refreshing summer dessert. You can also top it with fresh fruits, chocolate shavings, or crushed cookies for added style and flavor!
How to store No-Bake Icebox Cookie Custard Cake
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. This dessert is best enjoyed within a few days for optimal texture and flavor.
Tips for preparing No-Bake Icebox Cookie Custard Cake
- Make sure to let the custard cool completely before mixing in the mascarpone for a smooth texture.
- Whipping the cream to soft peaks will give your cake a light and airy texture.
- Feel free to mix different types of cookies (like chocolate wafer cookies or graham crackers) for a unique twist!
Variations
- Change up the flavor by adding cocoa powder or melted chocolate to the custard for a chocolate cheesecake version.
- Add layers of fresh fruits, such as strawberries or bananas, between the custard and cookie layers.
- For a coffee-flavored cake, mix in a bit of instant coffee or espresso powder into the custard.
FAQs
1. Can I use other types of cheese instead of mascarpone?
Yes! Cream cheese or ricotta can be used, but the flavor and texture will differ slightly.
2. How long does this cake need to set before serving?
It is best to refrigerate for at least 4 hours, but overnight is ideal for the best flavor.
3. What type of cookies work best for this recipe?
Traditional vanilla wafers or chocolate wafer cookies work wonderfully, but you can get creative with your choices!