This icebox cake has a rich and sweet flavor from floral honey and smooth mascarpone cheese. It's a cool, no-bake treat!
Layers of crisp ladyfingers are the foundation for the creamy filling, and the cake is studded with shining fresh blackberries.
This cakes sets up very well after its overnight stay in the refrigerator, and looks lovely with the dark berries peeking through the light filling.
Why you'll love it
This icebox cake has a really unique blend of flavors: floral blackberries, sweet honey, and tangy mascarpone cheese. Layers of ladyfinger cookies add texture and extra sweetness.
This cake is no-bake which makes it perfect to make when it's too hot to turn on the oven. And because it gets an overnight stay in the fridge, you can prepare it ahead of time and pull it out ready to go at dessert time.
If you have fresh blackberries available to you, take advantage of them with this chilly treat!
How to make this recipe
Step 1: Make the cream layers
Whip up the whipping cream until it has firm peaks. Divide it in half, and to half of the cream blend in the mascarpone cheese.
Step 2: Layer the cookies
Build a layer of ladyfinger cookies over the bottom of the pan.
Step 3: Add layers of cream and berries
Spread some of the whipped cream-mascarpone over the cookies, followed by a layer of blackberries.
Step 4: Repeat
Repeat the layers of ladyfingers, cream, and berries. Cover the pan with plastic wrap and refrigerate the cake overnight.
Step 5: Serve!
Let the cake sit at room temperature for about 20 minutes, then slice it up. Serve it with a dollop of whipped cream!
We found that the flavors of this cake really stand out if the chilled cake is given a few minutes to stand at room temperature before serving. Honey and blackberries impart a decidedly summery feel to this dessert!
- Remember to plan for the overnight chill when you make this recipe - or 8 hours at least. This time is crucial to let the cake set up and develop the flavors.
What's the difference between blackberries and black raspberries?
Blackberries tend to be much larger (1-2 inches) than black raspberries (about ½-inch to ¾-inch.) Another way to tell them apart is that blackberries are shiny and have a white plug in the center where they came off the stem. Black raspberries have a fuzzy appearance and are hollow in the center. The flavors also differ, with black raspberries having a very sweet, jammy, sun-kissed sweetness. Blackberries have more of a floral flavor as well as sweetness.
The recipe for this icebox cake is below! And here are a few more no-bake desserts to ponder:
Have you tried this honey-sweet dessert? Scroll down to leave a comment and star rating!
Honey Cream Blackberry Icebox Cake
- 24 crisp ladyfinger cookies (such as Vicenzovo brand)
- 12 ounces blackberries
- 2 teaspoons lemon juice
- 3 cups whipping cream, cold
- ½ cup honey
- 16 ounces mascarpone cheese
- Have an 8-inch x 8-inch pan ready and a space available in the coldest corner of your refrigerator. Place the bowl and beater from your mixer into the freezer for 15 minutes.
- Place the blackberries in a small bowl, and add the lemon juice. Gently toss the berries in the juice, and allow them to sit while preparing the whipped cream.
Make the whipped cream:
- Assemble the chilled bowl and beater on your mixer. Turn the mixer on low and slowly pour in the whipping cream. Increase the speed to medium-high or the highest speed you can go to without cream flying all over the kitchen!
- After about 2 minutes add in the honey. Beat the mixture for another 2-4 minutes until it has thickened and holds loose peaks. (Warm weather may make the whipping process take a little longer.)
- Remove 1½ cups of whipped cream from the bowl and transfer to a small bowl. Wrap this reserved cream tightly and refrigerate it. (This will be used when serving the cake.)
- Add the mascarpone cheese to the mixer bowl with the remaining whipped cream, and turn the mixer on low. Mix the ingredients for just a couple of minutes until they look incorporated. Do not over-beat the mixture as the mascarpone will curdle.
Assemble the cake:
- Place a layer of ladyfingers in the bottom of the pan, trimming or cutting a few as needed to fit them in and cover the bottom.
- Spoon about half of the mascarpone-whipped cream mixture over the ladyfingers and smooth it into an even layer.
- Use about half of the blackberries in the bowl and lay them one at a time on top the cream layer, spacing them out evenly. Drizzle a bit of the juice from the bowl over the berries.
- Place another layer of ladyfingers over the berry layer, cutting them as before, as needed to make a tight-fitting layer. It's alright to push them down a little as you put them in over the berries.
- Spoon the rest of the cream over the ladyfingers and spread it in to an even layer.
- Place the remaining berries on the top evenly over the cream layer, pushing them into the cream. Drizzle a bit more of the juice from the bowl over the berries.
- Cover the pan tightly with plastic wrap. Place a small, firm cutting board on top of the wrapped pan and then place something heavy (like a heavy mug or bowl) on the board. This is to help the layers compress while refrigerating.
- Place the pan and weight into the coldest corner of your refrigerator and allow the cake to chill 8-10 hours or overnight.
- Remove the cake from the fridge about 20 minutes before you wish to serve it and allow it to sit at room temperature.
- Slice the cake and serve immediately, with a dollop of the reserved whipped cream on top.
- Plan ahead for this recipe as it requires an overnight stay in the refrigerator!
Oh my does this look and sound fabulous! Big fan of blackberries so this is definitely for me.
I hope you get to make one, Andrea! The honey and blackberries together are so sublime. 🙂
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