A luscious, no‑bake layered dessert featuring creamy vanilla‑cornstarch custard enriched with mascarpone, sandwiched between soft cookies and chilled into a cake‑like delight.
Why You’ll Love This Recipe
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Effortless yet impressive — no oven needed, just stovetop custard and layering.
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Silky custard balanced by cookie texture makes every bite satisfyingly creamy.
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Make‑ahead friendly — ideal for prepping in advance for gatherings or weeknight indulgence.
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Highly customizable — swap cookies, add zest, chocolate, or fruit layers to suit your taste.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Custard‑Mascarpone Filling
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1 cup whole milk
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2 large egg yolks
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¼ cup granulated sugar
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2 tbsp cornstarch
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1 tsp vanilla extract
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1 cup mascarpone cheese, softened
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½ cup heavy cream, whipped to soft peaks
Layers
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Flat cookies (e.g. Maria, Petit Beurre, digestive biscuits), enough to layer a 9‑inch dish
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Optional for garnish: powdered sugar
directions
Based on method from Cookist:
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Make custard: In saucepan, whisk together milk, egg yolks, sugar, cornstarch, and vanilla. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon. parisstarn.substack.com+7cookist.com+7cookist.com+7youtube.com+4foodandwine.com+4epicurious.com+4southernliving.com+1epicurious.com+1
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Remove from heat and stir in mascarpone until smooth. Let cool slightly.
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Gently fold in whipped cream until combined.
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Assemble: In a deep dish or mold, arrange a single layer of cookies. Spread a layer of custard atop. Repeat layers, ending with cookies.
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Chill: Cover and refrigerate for 4–6 hours, or preferably overnight, until set. cookist.com
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Before serving, dust the top with powdered sugar or garnish as desired.
Servings and timing
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Servings: approximately 4–6 slices in a 9‑inch dish youtube.com+15cookist.com+15foodandwine.com+15
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Total time: ~10 minutes active prep, plus 4–6 hours chilling; overnight chilling recommended pinterest.com+5cookist.com+5everydaypie.com+5
Variations
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Cookie swap: use graham crackers, ladyfingers, or chocolate chip cookies for different flavors.
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Mix‑ins: fold lemon or orange zest into the custard for a citrus lift.
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Chocolate layer: drizzle ganache or add melted chocolate between layers.
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Fruit addition: spread a thin layer of jam, cherry compote, or fresh berries between custard layers.
storage/reheating
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Refrigerate covered for up to 4 days.
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Freezing: wrap tightly, freeze up to 1 month; thaw in fridge overnight.
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Serving tip: chill the cake 30–60 minutes in freezer before slicing for clean cuts.
FAQs
1. How do I know when the custard is thick enough?
It should coat the back of a spoon and leave a clear line when you run a finger through it.
2. Can I use cream cheese instead of mascarpone?
Yes — though mascarpone offers a richer, silkier texture; cream cheese yields a tangier, firmer custard.
3. Do cookies need to be soaked?
No—they soften naturally from contact with custard during chilling. Quick dips in milk are optional.
4. Can I add fruit layers?
Absolutely—strawberries, cherries, or jam work beautifully between custard layers.
5. How long should I chill the cake?
Allow at least 4–6 hours; overnight chilling gives the best texture and flavor melding.
6. What size baking dish should I use?
A 9‑inch round or similar-sized deep dish / springform pan works well.
7. Can I make this gluten‑free?
Yes, use gluten‑free cookies or crackers in place of traditional ones.
8. Will it work without eggs?
Egg yolks are key for custard thickness; you could substitute with pudding mix, but texture will differ.
9. Is it suitable for children?
Yes—omit alcohol and citrus zest for a kid‑friendly version.
10. How do I get neat slices?
Chill well; for clean cuts, warm a sharp knife under hot water and dry before slicing.
Conclusion
This No‑Bake Icebox Cookie Custard Cake with Mascarpone is a delightful balance of creamy custard and soft cookies, requiring minimal effort but delivering maximum flavor. Perfect for hot days, casual gatherings, or whenever you’re craving a decadent, yet fuss‑free dessert. Make it your own with optional citrus, chocolate, or fruit additions to fit your mood—or simply enjoy it as the velvety classic it is.
[tasty-recipe id=”19937″]