Pink-Peppercorn Strawberry Icebox Cake
Recipe by Alexa Weibel
Start to Finish: 20 minutes (plus chilling) | Servings: 6 |
Ingredients
12 oz. mascarpone cheese
1/2 cup heavy cream
1/2 cup confectioners’ sugar
2 tsp. pure vanilla extract
3/4 tsp. ground cardamom
36 thin shortbread cookies (about 9 oz.), such as Nabisco Lorna Doone
1 container (16 oz.) strawberries, hulled and thinly sliced lengthwise
fresh mint leaves and pink peppercorns (optional), for garnish
Preparation
In bowl, using electric mixer, whip mascarpone, cream, and sugar until fluffy. Fold in vanilla, cardamom, and 1/4 tsp. salt. On platter, arrange 12 cookies in 3-by-4-inch rectangle, using small dollop of cream to affix each cookie to platter. Spread one-third of cream on top of cookies. Top with one-third of strawberries. Repeat with remaining cookies, cream, and strawberries to create three-layer cake. Garnish with mint and peppercorns. Refrigerate until cookies soften, about 6 hours.