I decided to revisit the icebox cake. I originally wanted to make Tiramisu, and take it into work–I have a couple of coworkers who either doubt its awesomeness, or who have never tried it. But when I went looking for lady-fingers, the grocery store was out of them. Mascarpone was on sale, so I went ahead and bought some, and then went in search of some cookies or wafers to use along with it. Somewhere (on my desktop, I think) I have a recipe bookmarked for a Ginger-Mascarpone Icebox Cake, that uses gingersnaps. I wasn’t really in the mood for that, so I opted for some Famous Chocolate Wafers.
Add in a little bit of sugar, and some instant coffee crystals for the whipped cream, and it was good to go!
After letting it set up overnight (the waiting is the hardest part), I dusted some unsweetened cocoa over the top before serving it.
Oh this was good. So very very good. Like my Nutella-Mascarpone Icebox Cake, it’s not overly sweet, but that’s okay. It’s rich, creamy, and DELISH!
And the best part is, it’s easy to make!
Not exactly diet-friendly or anything, but as long as you don’t do like me and eat the entire thing in 48 hours (give or take…Okay, not really), you should be good!