Really Good Snickerdoodle Tiramisu Icebox Cake
A Dessert with a Twist
Transforming Really Good Cookies into an Icebox Cake
Over the holidays, I hosted my family for dinner and wanted to serve them an extra special dessert (after all, dessert is my favorite part of the meal). Since my family members have carried the burden of testing dozens if not hundreds of RGC cookies, I figured they might want something different for a change. Looking to my soft-baked cookies for inspiration, I wanted to create something that would taste totally different than the Really Good Cookie classic cookies in their natural form, while still somehow incorporating the cookies into the dessert. Inspired by my sister’s favorite dessert that I make (a Chocolate Icebox Cake), I thought I could recreate something similar, but with a Really Good Cookie twist!
Cue in my Snickerdoodle Tiramisu Icebox Cake
With stacks of coffee-soaked
Snickerdoodles, layered between a sweet and tangy mascarpone whipped cream, it is the
perfect chilly treat to top of the evening. This dessert makes an extra sweet hosting
item, as you can make it way in advance (it can freeze in advance for up to three
months!). I prepared the cake two days in advance of the dinner and popped it into the
freezer until it was just time to serve it. Did I mention how incredibly easy it was to
make, too?
This Really Good Snickerdoodle Tiramisu Icebox Cake is the perfect transition dessert into the warmer season ahead. It’s light and tangy, and delicately sweet, and just might
be the ideal Easter dessert to top off a day full of candy. I hope you get a chance to try
this really good icebox cake!
Snickerdoodle Tiramisu Icebox Cake
Total: 12 hr 20 min Prep: 20 min Inactive: 12 hr Yield: 8 Servings
Ingredients:
- 2 cups cold heavy cream
- 12 oz Italian marscarpone cheese
- ½ cup sugar
- 1 tsp pure vanilla extract
- ¼ cup + 3 tblsp coffee liqueur, such as Kahlua
- 1 ½ cups ice coffee or cold espresso
- 16-18 Gram’s Snickerdoodles
- Cocoa powder for dusting
Directions:
In a bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream,
mascarpone, sugar, ¼ cup of the coffee liqueur, and vanilla. Mix on low speed to
combine, then slowly raise the speed until it forms firm peaks. In a separate bowl or cake pan, combine the iced coffee, espresso, and 3 tablespoons
of the coffee liqueur. Stir to combine. Unwrap Gram’s Snickerdoodles and soak them in the coffee/liqueur mixture for about a
minute. I like to work with about four or five cookies at a time, let them soak for about 1
minute per side, and flip them over for another minute to really absorb the mixture.
To assemble the cake, arrange Gram’s Snickerdoodles (the soaked ones) flat in an 8-inch springform pan, covering the bottom as much as possible. Sometimes I break the
cookies in halves or fourths to get them into some of the nooks and crannies. Spread a
third of the whipped cream mixture evenly over the cookies. Repeat soaking another 4-
6 of Gram’s Snickerdoodles, and then place another layer of Gram’s Snickerdoodles on
top of the whipped cream mixture, lying flat and touching, followed by another third of
the cream on top. Continue soaking the cookies, layering the cookies, and the whipped
cream, until there are 3 layers of each, ending with the cream. Smooth the top, cover
with plastic wrap, and freeze overnight or at least for 12 hours.
Remove from the freezer about 20-30 minutes from serving. Run a small sharp knife
around the outside of the cake, and remove the sides of the pans. Using a fine mesh
sieve, sift a dusting of cocoa powder on top of the cake, cut into wedges, and serve
cold.
