Nutella-Mascarpone Icebox Cake is a delicious dessert worth waiting for. Layers of creamy mascarpone between thin cinnamon cookies that soften overnight.
Yes. Nutella and mascarpone in the same delicious icebox cake. Why? Well, I came across a photo on one of the many food-sharing websites I frequent, and the dessert in question looked very creamy and fluffy.
Once I saw that Nutella, mascarpone and Baileys were involved in the original recipe, I decided I needed to make it. I was going grocery shopping anyway, so I went to buy the necessary items:
When I went looking for the mascarpone, I stumbled across a new-to-me variety:
Which I thought sounded pretty good with my idea of the cake. I had originally wanted to use something a bit thicker or heavier for the cookies…Vessy, the blogger from whom I got the recipe, used what looked to me like shortbread cookies. When I saw the 34° Cinnamon Crisps, I thought those would work even better.
The next time I make this, I think I’ll double up on the amount of whipped cream. The mascarpone flavor was fine, and actually, I’m glad I chose the coffee flavor, because I didn’t end up using any extra sugar in this. I was afraid that between the Nutella and the already-sweetened mascarpone and cookies, it might be too sweet.
I did leave out the Baileys–I didn’t want to add it to the cream, and I didn’t want to dunk the cookies in it. In the end, I just decided I didn’t want to bother with it, and I don’t think it detracted at all from how delicious this cake is!
It really is one that gets better the longer you let it sit…I served it last night after just 2 hours in the fridge, and while it was good, it was even better this morning, once the flavors had time to meld, and the cinnamon crisps got softer (what? You don’t have dessert for second breakfast?).
I have to say goodbye to my mom today. It feels like she just got here, and already she’s leaving. Boo. And I have to go back to work on Monday. Boo.
The bambino seems pretty excited about the possibility of us taking the train out to Ohio sometime next year, so maybe we can actually make that happen, and we won’t have to go so long without seeing family. I’m off to get us ready to head down to Sioux Falls. Happy Friday everyone!
- 16-oz. coffee-flavored mascarpone, room temperature
- 2 C heavy cream
- Cinnamon-flavored wafer cookies, or graham crackers
- Unsweetened chocolate shavings, for garnish
Whip the heavy creamy using a stand mixer or hand mixer, until soft peaks form (1-2 minutes).
Gently fold in the mascarpone, until fully incorporated, and set aside.
Place a single layer of cookies on the bottom of a trifle dish or other serving dish. Spread the Nutella over top*. Spread about a quarter of the mascarpone mixture over top. Repeat layers 4 more times, ending with mascarpone layer.
Grate unsweetened chocolate over top for garnish, if desired.
Cover with plastic wrap, and refrigerate at least 2 hours, preferably overnight.
*I found it easiest to spread the Nutella on the individual cookies, before placing them in the baking dish.