Bring on the berries.
it’s possible for you to also use orange juice if youd prefer to keep the dessert non-alcoholic.
Ingredients
1(16-oz.)
Credit:Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christina Daley
), at room temperature
2cupsheavy whipping cream
1/2cuppowdered sugar
2tsp.vanilla extract
3/4tsp.kosher salt
1(7-oz.)
Line the bottom of a 9-inch springform pan with plastic wrap.
Coat sides of pan with cooking spray, and line sides with a 3-inch-wide strip of parchment paper.
Drain berry mixture over a shallow bowl, reserving juice.
Place mascarpone in a large bowl, and beat briefly with an electric mixer on low speed to loosen.
Dip 1 ladyfinger in berry liquid for about 3 seconds, and place in prepared pan.
Repeat with another layer of ladyfingers, berries, and mascarpone whipped cream.
Cover tightly with plastic wrap, and refrigerate until icebox cake is firm, about 4 hours.
When ready to serve, remove sides of pan, and peel away parchment paper.
Remove springform bottom and plastic wrap.
Using a large spatula or cake lifter, carefully transfer to a serving platter.
Garnish with additional strawberries and raspberries.
Slice and serve cake immediately.
