Mulberry Icebox Cake
This mulberry icebox cake takes advantage of a (free!) foraged fruit, the humble mulberry. Cook it down into a jam and layer it with graham crackers and whipped cream for the perfect summertime dessert.
Equipment
- 1 9x5 loaf pan
Ingredients
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 6 cups fresh mulberries (or another berry if mulberries are unavailable)
- 1/4 cup granulated sugar
- 1 lemon juiced and zested
- 1 box graham crackers
Instructions
- In a small saucepan over low heat, simmer 4 cups of mulberries (reserve the other 2 cups) with 1/4 cup granulated sugar, lemon juice and lemon zest. Cook until thickened and berries are broken down, about 45 minutes.
- Whip the heavy cream with 1/4 cup of powdered sugar until stiff peaks are formed.
- Smear a bit of whipped cream on the bottom of the pan. Layer graham crackers (you can break them so they cover the whole pan), followed by an even layer of the mulberry jam (1/3 of the total jam), 1/3 of the whipped cream and a sprinkle of fresh mulberries. Repeat this process 3 times to create 3 layers. Top the final layer with fresh mulberries.
- Wrap icebox cake tightly in plastic wrap and place in the refrigerator for at least 4 hours, but up to 2 days before serving.