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The Washington Post

Raspberry Whipped Cream Icebox Cake

Raspberry Whipped Cream Icebox Cake 6.000

Julia Ewan

Jun 6, 2007

Here's a no-bake, easy berry dessert with a showy presentation. It needs about 4 hours to set properly so it can be cut in even, smooth and layered slices. (Watch Elinor Klivans make the dessert at www.washingtonpost.com/food.)


Servings: 6
Ingredients
  • 2 cups chilled heavy cream
  • 1/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon raspberry liqueur, such as Chambord
  • 2 cups raspberries, washed
  • 25 thin chocolate wafers, such as Nabisco Famous Chocolate Wafers

Directions

In the large bowl of an electric mixer on high speed, beat the cream, confectioners' sugar, vanilla extract and raspberry liqueur for several minutes until stiff peaks form. Transfer about 2/3 of the whipped cream to a small bowl and set aside.

On low speed, add 3/4 cup of the raspberries to the cream remaining in the bowl, mixing just to crush them slightly. Set aside.

Spread about 1 tablespoon of the raspberry whipped cream on a chocolate wafer. Repeat to form a vertical stack of 6 cookies and cream. Arrange the stack of wafers horizontally on a platter. Continue adding wafers and cream to make a log as long as the platter. Leaving the last cookie plain, press it against the raspberry filling. Spread the reserved whipped cream over the top, sides and ends of the log. Scatter the remaining raspberries over the log. Cover and refrigerate for at least 4 hours or as long as overnight to soften the cookies slightly. Cut diagonally into slices and serve. If there is extra raspberry cream filling, it can be spooned into bowls and served.


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Recipe Source

From pastry chef and cookbook author Elinor Klivans.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 440


% Daily Values*

Total Fat: 33g 51%

Saturated Fat: 20g 100%

Cholesterol: 114mg 38%

Sodium: 223mg 9%

Total Carbohydrates: 32g 11%

Dietary Fiber: 3g 12%

Sugar: n/a

Protein: 4g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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