Mini Lemon Icebox Cakes with Almond Whipped Cream

An easy and casually elegant dessert!

INGREDIENTS

Level: Easy

Makes 4 mini cakes

• 8 lemon cookies from Tate’s Bake Shop

• 2 cups cold heavy cream

• 1/2 cup granulated sugar

• 12 oz good mascarpone cheese

  (I use BelGioioso brand of mascarpone cheese because it is smoother than some other brands)

• 2 1/2 tsp almond extract

• zest of one lemon for garnish

• sliced almonds for garnish (about 12)

INSTRUCTIONS

Step 1: Make Almond Whipped Cream

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, and almond extract. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

Step 2: Assemble Mini Cakes

To assemble a mini cake, start by covering the bottom of a glass ramekin with one layer of whipped cream (about 1/3-1/2 inch thick). Add a cookie, then cover with another layer of whipped cream. Repeat once more. There should be a total of 2 cookies and 3 layers of whipped cream. For the last layer of whipped cream, fill it just below the rim of the ramekin leaving some space for the garnishes.

Also, we will be covering the ramekins in the refrigerator so you don’t want the cover touching the cream or it will mess up the smooth look when removed.

Step 3: Garnish Mini Cakes

You can garnish the mini cakes before refrigerating so that everything is done when you take them out of the fridge the next day. Or, if you want the garnishes to be more fresh, you can choose to garnish the cakes right before serving.

To garnish, use a microplane to zest lemon over the top of each cake. Arrange 3 almond slices in the middle of the cake as shown in the photo.

Step 4: Refrigerate Overnight

Cover each mini cake with the cover that comes with the glass ramekins or use plastic wrap.

Refrigerate overnight, preferably 12-15 hours so that the cookies become soft like cake.

If you haven’t already garnished the cakes, garnish them right before serving and serve cold.

If they’re already garnished, just serve cold and enjoy!

Banana Cream Pie

Decadent, Creamy, a party favorite!

INGREDIENTS

• 1 frozen deep dish pie crust

• 1 box of JELLO (cook and serve, not instant) vanilla pudding mix 4.6oz

• 2-3 bananas

• 1/2 cup powdered sugar

• 2 cups heavy whipping cream

INSTRUCTIONS

Step 1

Bake frozen pie crusts according to package instructions.

Step 2

Make pudding according to package instructions. Make sure to constantly stir the pudding while it is being heated or it will burn on the bottom of the pot. Let cool for 20 minutes.

Step 3

While pudding is cooling, slice 2-3 bananas into 1/4 inch slices. Line bottom of pie crust with 2 layers of bananas. Once pudding has cooled for 20 minutes, pour pudding into pie crust and fill up to ridges covering all of the bananas. 

Save any extra pudding in ramekins for a snack or dessert.

Cover filled pie crust with a piece of wax or parchment paper and refrigerate 3-4 hours or until set.

I like to do step 1-3 the night before and refrigerate overnight.

Step 4

Once pudding has set, make the whipped cream. In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream and powdered sugar. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

Use a spatula to cover the top of the pie with the whipped cream making sure not to cover the ridged edges of the pie crust.

Save any extra whipped cream for a snack :)

Serve and enjoy!

Watch Video

Easy Green Tea Tiramisu

Simple comfort food

INGREDIENTS

Makes an 8x8 dish

• 2 cups cold heavy cream

• 1/2 cup powdered sugar

• 2 1/2 tbs matcha green tea powder

• 1 1/2 tbs dark rum (optional)

• 24 packaged ladyfingers

• more matcha green tea powder (for dusting the top)

INSTRUCTIONS

Step 1: Prep Green Tea Mixture to Soak Ladyfingers

In a small bowl, mix 1 1/2 tbs of matcha green tea powder with 1 1/2 tbs dark rum and 1/2 cup of hot water. Whisk until thoroughly combined. Put it in the fridge to let cool (about 20 min). The cooled green tea will be used later to soak the ladyfingers.

Step 2: Prep Matcha Whipped Cream

In the bowl of an electric mixer using the whisk attachment (or a hand mixer), combine cold heavy cream, powdered sugar and 1 tbs green tea powder. Mix on medium speed until it forms firm peaks and has a thick cream consistency.

Step 3: Assemble the Cake

Assemble the cake in an 8x8 inch glass dish. Dip each lady finger into the bowl of cooled green tea and rum mixture for only 5 seconds and place each piece onto the bottom of the pan. Holding cookies in longer than 5 seconds can cause them to fall apart. Cut cookies if needed to fit the bottom.

Next, spread 1/2 of the matcha whipped cream evenly over the lady fingers. Then arrange a second layer of soaked lady fingers and top with the remaining matcha whipped cream. Smooth the top, cover and refrigerate for at least 4 hours to let the ladyfingers soften and absorb the green tea flavor, preferably overnight.

When ready to serve, dust with Matcha green tea powder over the top for garnish.

Serve and enjoy!

WATCH THE VIDEO