Equipment
* optional
Ingredients
Strawberry Mascarpone Cream
- 250 g mascarpone cheese, cold
- 400 ml heavy whipping cream, cold
- 80 g powdered sugar, sifted
- 30 g freeze-dried strawberries, pulverized into a fine powder
- 5 ml vanilla extract
The Layers
- 350 g spicy gingersnap cookies
- 250 g fresh strawberries, hulled and thinly sliced
Lime-Ginger Topping
- 150 g fresh strawberries, finely diced
- 30 g candied ginger, finely minced
- 1 lime, zested
- 15 ml lime juice, freshly squeezed
- 15 g granulated sugar
Nutrition (per serving)
Method
If not already done, pulverize the freeze-dried strawberries into a fine powder using a food processor or by crushing them in a zip-top bag with a rolling pin.
In a large mixing bowl, combine the cold mascarpone cheese, cold heavy whipping cream, sifted powdered sugar, strawberry powder, and vanilla extract. Whip until stiff, pipeable peaks form. Be careful not to over-whip, as mascarpone can curdle easily.
Arrange a single layer of gingersnap cookies in the bottom of a 20cm (8x8-inch) square baking dish. Break a few cookies into smaller pieces to fill in any large gaps, ensuring a solid base.
Using an offset spatula, spread one-third of the strawberry mascarpone cream evenly over the cookie base. Arrange half of the sliced fresh strawberries in an even layer on top of the cream.
Repeat the layering process: add a second layer of gingersnaps, another third of the strawberry cream, and the remaining sliced strawberries. Top with a final layer of gingersnaps, and spread the remaining third of the cream smoothly over the top.
Cover the dish tightly with plastic wrap and refrigerate for a minimum of 8 hours, or ideally overnight. This allows the cookies to absorb moisture from the cream and soften into a cake-like crumb.
About 15 minutes before you are ready to serve, prepare the topping. In a small bowl, toss the finely diced strawberries, minced candied ginger, lime zest, lime juice, and granulated sugar. Let the mixture macerate at room temperature until the berries release their juices.
Spoon the macerated lime-ginger strawberry mixture evenly over the top of the chilled icebox cake just before serving. Slice into squares and serve cold.
Chef's Notes
- Using freeze-dried strawberries in the cream provides an intense, pure fruit flavor and a natural pink hue without adding excess moisture that could break the delicate mascarpone.
- If your gingersnaps are exceptionally thick or hard, lightly brush them with milk or a splash of ginger beer before layering to encourage softening.
- Store-bought, highly spiced gingersnaps work best here. Their robust crunch and sharp ginger bite hold up perfectly to the rich mascarpone and long chilling time.
- Avoid adding the lime-ginger topping before the overnight chill, as the acid from the lime juice can cause the mascarpone cream to separate and weep.
Storage
Refrigerator: 3 days — Keep tightly covered to prevent the cream from absorbing refrigerator odors.
Freezer: 1 month — Freeze well wrapped. Thaw overnight in the refrigerator before serving.
