Chocolate cherry icebox cake softens layers of chocolate biscuits with whipped mascarpone cream. Cooked cherry pieces add a tart contrast, while an overnight chill lets the biscuits become sliceable.
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Recipe at a Glance
- Yield: 8 slices
- Preparation: 30 minutes
- Cooking: 8 minutes
- Resting and chilling: Refrigerate at least 8 hours
Table of Contents
Ingredients
Cherry layer
| Ingredient and amount |
|---|
| 300 g pitted cherries, fresh or frozen |
| 40 g granulated sugar |
| 1 teaspoon cornstarch mixed with 1 tablespoon cold water |
Cake
| Ingredient and amount |
|---|
| 200 g thin plain chocolate biscuits or wafers |
| 350 ml cold heavy cream |
| 150 g cold mascarpone |
| 50 g powdered sugar |
| 1 teaspoon vanilla extract |
| 20 g dark chocolate shavings |
Before You Start
Use thin plain biscuits; very thick cookies take longer to soften.
Directions
1. Cook cherries
Simmer cherries with sugar for 5 minutes until juicy. Stir in cornstarch mixture and cook 1–2 minutes until thickened. Cool fully, then refrigerate.
2. Whip
Beat cream, mascarpone, powdered sugar and vanilla on medium until soft peaks hold. Stop once thick and smooth.
3. Layer
Line a 23 x 13 cm loaf pan with plastic wrap overhanging sides. Spread a little cream on the base, add a biscuit layer, cream and a thin layer of cold cherries. Repeat, finishing with cream. Reserve a little cream for topping if desired.
4. Chill
Cover and refrigerate at least 8 hours, preferably overnight, until biscuits have softened.
5. Serve
Invert onto a plate, remove lining and finish with reserved cream and chocolate shavings. Slice with a warm dry knife.
Cook’s Tips
- Use thin plain biscuits; very thick cookies take longer to soften.
- Measure the ingredients before starting, use the stated pan size and follow the doneness cues rather than the clock alone.
Storage
Refrigerate covered for up to 3 days. Keep cold until serving. Do not leave the cream dessert at room temperature for extended periods.
Frequently Asked Questions
Can I use jarred cherries?
Yes, drain well and use a thick cherry topping rather than adding loose syrup.
Why are biscuits still hard?
They may need more time or may be too thick. Chill overnight for the best result.