Description
Elegant and effortless, this No-Bake Icebox Cookie Custard Cake with Mascarpone features layers of soft cookies and silky vanilla custard mascarpone cream. A chilled, creamy dessert that’s perfect for entertaining—no oven required!
Ingredients
For the Custard Mascarpone Filling:
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1 cup whole milk
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2 large egg yolks
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1/4 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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1/2 cup heavy cream, whipped to soft peaks
For the Layers:
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1 package crisp tea biscuits or butter cookies (such as Marie or Petit Beurre)
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Optional: espresso or milk for dipping the cookies
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Cocoa powder or grated chocolate (for dusting)
Instructions
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Make the Custard:
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In a saucepan, whisk together egg yolks, sugar, and cornstarch.
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Gradually add milk, whisking constantly to prevent lumps.
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Cook over medium heat, stirring constantly until thickened and bubbling.
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Remove from heat and stir in vanilla. Let it cool to room temperature.
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Prepare the Mascarpone Filling:
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Once the custard is cool, mix it with softened mascarpone cheese until smooth.
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Fold in the whipped cream gently until fully combined.
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Assemble the Icebox Cake:
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In a rectangular dish, spread a thin layer of custard mascarpone cream.
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Add a layer of cookies, dipping them briefly in espresso or milk if desired.
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Spread another layer of cream over the cookies.
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Repeat layers, ending with a cream layer on top.
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Chill and Set:
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Cover and refrigerate for at least 6 hours or overnight for the best texture.
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Serve:
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Dust with cocoa powder or grated chocolate just before serving.
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Slice and enjoy chilled.
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Notes
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Cookies soften beautifully as they chill, becoming cake-like in texture.
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For extra flavor, layer with fruit slices (e.g., strawberries or bananas).
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Can be made 1–2 days ahead for convenience.
- Prep Time: 30 minutes
- Category: Dessert
- Method: Layering / Chilling