This refreshing layered dessert requires no baking and uses two of my favorite ingredients — fresh sweet raspberries and tangy lemon.
Yesterday, was my 25th wedding anniversary.
This means the hubs and I have been together…
25 years.
300 months.
1,304 weeks.
9,129 days.
219,016 hours.
13,145,760 minutes
And over 788 million seconds and counting!
As always, to honor this special day of love, I like to make an extra special dessert that is reminiscent of our wedding cake –
a white cake,
soaked in lemon syrup,
layered with buttercream, fresh raspberries and lemon curd,
and frosted with the most beautiful white pearl fondant then
topped with the prettiest pink baby roses.
So, I whipped up this absolutely incredible Raspberry Lemon Icebox Cake to celebrate our milestone.
Let me just say, it was F A B U L O U S !
It was light.
It was sweet.
It was tangy.
And we loved every single bite of this wonderful cake!
No Bake Lemon Raspberry Icebox Cake
By: Sheila | Sweet Baked Life 
Ingredients
- 8 ounces mascarpone, room temperature
- 3/4 cup powdered sugar
- 4 tablespoons finely grated lemon zest, divided
- 2 1/2 cups chilled heavy cream
- 1 cup homemade or store-bought lemon curd
- 16 graham crackers
- 1 small basket fresh raspberries
- 1/2 lemon, juiced
Instructions
- In a small bowl, add the fresh raspberries and the freshly squeezed lemon juice. Stir to combine and set aside until ready to use.
- In a large bowl of an electric mixer, add the mascarpone, powdered sugar and 2 talespoons lemon zest. Beat on medium-speed until smooth – about a minute or so. Reduce the mixer to low and gradually add the heavy cream. One incorporated, turn to medim-high-high speed and beat until medium peaks form. Remove bowl from mixer and add 1/2 cup of lemon curd. Gently fold the curd into the cream mixture.
- Using a 9×9-inch baking dish, line the bottom with a single layer of graham crackers, break them as necessary to fit. Add 1/4 of the lemon cream to the top of the graham crackers and using a small offset spatula, smooth to form an even layer. Add 1/2 of fresh raspberries, in a single layer, then drizzle 1/4 cup of the lemon curd over the raspberries. Add 1/4 of the lemon cream and smooth with the offset spatula, then top with another layer of graham crackers. Repeat layers and finish with a final layer of lemon cream.
- Cover in plastic wrap and refrigerate overnight. When ready to serve, garnish with lemon zest, cut into thin slices and enjoy!
This Lemon Raspberry Icebox Cake was the perfect dessert to celebrate our love!
With love and sweetness,
{recipe adapted from Epicurious}
Sweet Baked Life 