Lotus Biscoff and Earl Grey Cream Icebox Cake

Lotus Biscoff and Earl Grey Cream Icebox Cake

From my second cookbook: Food You Love But Different

Lotus Biscoff and Earl Grey Cream Icebox Cake
Lotus Biscoff and Earl Grey Cream Icebox Cake

Israelis make a version of an icebox cake using tea biscuits and instant vanilla pudding. It’s fine. Nostalgic for me, but flavor-wise it’s just fine. It was one of those dishes that embarrassed me when my mom would pull it out. If you are an immigrant to the United States, you’ll understand what I mean. It’s a real “mouse kaka” moment from My Big Fat Greek Wedding.

Icebox cake is actually my favorite if it’s done right. The cookie-to-cream ratio is important. Too much cream and your mouth just feels slimy and coated in fat. Too much cookie and it doesn’t absorb enough moisture to get to that perfectly softened stage. Don’t mess with the ratios. Definitely mess with the flavors. I’ve used Biscoff cookies with Earl Grey cream because it reminds me of having cookies and tea in London (I’ve never done that). This is a no-bake situation; a make-ahead dessert. It takes a little bit of time, but most of it is inactive.

Lotus Biscoff and Earl Grey Cream Icebox Cake
Lotus Biscoff and Earl Grey Cream Icebox Cake
Lotus Biscoff and Earl Grey Cream Icebox Cake
Lotus Biscoff and Earl Grey Cream Icebox Cake

Lotus Biscoff and Earl Grey Cream Icebox Cake

Lotus Biscoff and Earl Grey Cream Icebox Cake is the perfect, most luxurious, no bake dessert. This one is perfect for the Fall.
No ratings yet
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cake, dessert, sweet
Prep Time: 25 minutes
Fridge Time: 12 hours
Total Time: 12 hours 25 minutes
Servings: 9 servings

Ingredients

  • 2 cups heavy cream
  • 1/2 cup sugar
  • 3 Earl Grey tea bags
  • 8 oz mascarpone cheese
  • kosher salt
  • 2 packages Lotus Biscoff cookies , each package is 8.8 oz (250g)

Instructions

  • In a heavy-bottomed pot, heat the cream and sugar over medium-high heat until the cream just begins to boil.
  • Pour into a heatproof bowl and add the tea bags. Steep for 10 minutes.
  • Remove the tea bags, squeezing as much cream out of them as possible. Refrigerate until the cream is cold, about 2 1/2 hours.
  • In a large bowl, using an electric mixer, beat the cold cream, mascarpone and salt until medium peaks form.
  • Line a 9-inch square baking pan with parchment, leaving 2 inches of overhang on two opposite sides for easy lifting.
  • Line the bottom with a single layer of cookies. Spread 1/3 of the whipped cream evenly over the cookie layer. Repeat 2 more times. You should have 3 layers of cookies and cream, with cream as the top layer.
  • Cover tightly with plastic wrap and refrigerate overnight, for at least 12 hours and up to 48.
  • Run a knife along the edges of the pan and lift out the cake. Garnish with crumbled Biscoff cookies and serve cold.

Notes

  • My tea bags opened up on me and I had to strain the cream. That’s not a big deal.
  • Try chocolate chip cookies and espresso cream.
  • Make these like parfaits, in individual cups with lots of crumbled cookies for the layers.