A Creamy, Decadent Dessert with Layers of Softened Cookies, Mascarpone Filling, and a Hint of Coffee

This no-bake icebox cake is the perfect dessert for any occasion. It’s made with soft cookies, a silky custard mascarpone filling, and topped with cocoa or fresh berries for a refreshing treat.

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Ingredients:

For the Custard Mascarpone Filling:

• 1 cup whole milk

• 2 large egg yolks

• 1/4 cup granulated sugar

• 2 tbsp cornstarch

• 1 tsp vanilla extract

• 1 cup mascarpone cheese, softened

• 1/2 cup heavy cream, whipped to soft peaks

For the Layers:

• 1 package tea biscuits (or graham crackers/Maria cookies)

• 1/2 cup milk or coffee (for dipping the cookies)

Optional Toppings:

• Cocoa powder, for dusting

• Chopped chocolate or grated dark chocolate

• Fresh berries

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Instructions:

1️⃣ Make the Custard:

• In a saucepan, whisk together the egg yolks, sugar, cornstarch, and milk until smooth.

• Place over medium heat and whisk constantly until the mixture thickens, about 5–7 minutes.

• Remove from heat and stir in the vanilla extract.

• Let the custard cool completely, stirring occasionally to prevent a skin from forming.

2️⃣ Prepare the Mascarpone Filling:

• Once the custard is cool, gently fold in the mascarpone cheese until the mixture is smooth and creamy.

• Then, fold in the whipped heavy cream to lighten the mixture.

3️⃣ Assemble the Icebox Cake:

• Dip the cookies briefly into the milk or coffee, just enough to soften them slightly.

• Arrange a layer of the soaked cookies in a square or rectangular dish.

• Spread a layer of the custard mascarpone filling over the cookies.

• Repeat the layers, alternating between cookies and filling, finishing with a layer of the mascarpone cream on top.

4️⃣ Chill:

• Cover the dish and refrigerate for at least 4 hours (or overnight) to allow the cookies to soften and the flavors to meld.

5️⃣ Garnish & Serve:

• Before serving, dust the top with cocoa powder, sprinkle with chopped chocolate or grated dark chocolate, or add fresh berries for a finishing touch.

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🔸 Tips:

• For a tiramisu-inspired twist, use espresso to dip the cookies.

• Add a splash of Amaretto or coffee liqueur to the dipping liquid for extra flavor.

• Keeps well in the fridge for up to 3 days.

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This no-bake icebox cake with mascarpone is a rich and creamy dessert that’s perfect for any time you want a sweet treat without turning on the oven! 🍪❄️