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Ginger Mascarpone Ice Box Cake

Gayle_Fisher's picture

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In issue No: 33 there is a recipe for a Ginger Marscapone Ice Box Cake which I am trying to find. This is one of the few issues I do not have and I have tried to order it as a back-issue and it is not available.....

Can someone give me this recipe?

Thanks,

Gayle Fisher
EGAYLESF@AOL.com

Jean_'s picture

(post #38460, reply #1 of 22)

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I don't have time to type this in now, but I will tomorrow if someone doesn't beat me to it.

Gayle_Fisher's picture

(post #38460, reply #2 of 22)

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Jean,

thanks for your offer to help.......I'll let you know if someone gets it to me before you......otherwise I appreciate your taking the time to type it......

thanks,

Gayle Fisher
EGAYLESF@AOL.com

Jean_'s picture

(post #38460, reply #3 of 22)

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Ginger Mascarpone Icebox Cake

Delicious on its own or paired with bright-flavored fruit such as blueberries or slices of mango or peach.
Serves 12

12 oz. of gingersnap crumbs, about 2 1/4 cups (about 40 Nabisco brand cookies)
2 1/2 oz. (5 Tb) unsalted butter, melted
8 oz. cream cheese at room temp.
1/2 cup plain low-fat yogurt
2/3 cup sugar, More for the pan
1/2 tsp vanilla extract
1/2 cup minced candied (crystallized) ginger
1# mascarpone cheese
1/3 cup heavy cream

Spray a 9" springform pan with nonstick cooking spray or grease it lightly.
Dust the pan with a little sugar and knock out the excess.
Combine the gingersnap crumbs and butter, rubbing them together with your fingertips to combine them thouroughly.
Sprinkle half of the crumbs over the bottom of the pan and pat down evenly; reserve the rest.
With and electric mixer, whip together the cream cheese, yourt, sugar, vanilla and candied ginger until smooth, scraping down the sides.
Add mascarpone and cream and whip until the mixture is thouroughly combined and just holds peaks. Don't over-whip or the mixture may separate.
Carefully spoon half of the mascarpone cream over the gingersnap crust, spreading it evenly to the edges of the pan.
Sprinkle half of the remaining crubs over the mascarpone cream in the pan. Top with remaining mascarpone cream and finish with the remaining crumbs.
Gently tap the pan on the counter to eliminate any air bubbles.
Cover with plastic wrap and refrigerate overnight.

Gayle_Fisher's picture

(post #38460, reply #4 of 22)

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Jean,
You are so nice to type and send this recipe to me. I am in your debt. I was served this cake at a dinner party last year and just discovered the source of the recipe. It is really delicious and sounds so easy...just my style! I am very grateful to you.

Gayle Fisher

Jean_'s picture

(post #38460, reply #5 of 22)

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You're welcome. My pleasure.

Gayle_Fisher's picture

(post #38460, reply #6 of 22)

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Please help.....

I tried to get the 1999 Annual Book but it was sold out when I ordered my 2002 Book....

I ordered the back issues separately but even then I was not able to get Issue 30 & 33 to complete the set.

Does anyone either have a copy of the 1999 Annual Book or the individual issues of #30 & #33 that they would like to sell.

Gayle Fisher
EGAYLESF@AOL.com

plantlust's picture

(post #38460, reply #7 of 22)

Happened to spot this in the Cooking New American book (going to try the Strawberries w/Balsamic Sabayon next) and just finished making it. It's going to sit in the fridge overnight and I'll take it to work in the morning. Will report the response.

Has anyone else made this Icebox Cake? I had a hard time trying to spread the filling over the gingersnap crumbs (I used Trader Joe's Triple Ginger Snaps). The only substitution I made was using creme fraiche instead of the low-fat yogurt. Could that have made the filling too thick?

What did Santa say when he entered a garden?
Hoe, hoe, hoe. Unknown

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.

elizaram's picture

(post #38460, reply #8 of 22)

If I remember right, the amount of yogurt is very small, so substituting probably wouldn't make a huge amount of difference. Were your ingredients room temperature? If they're even a little bit on the cold side they will stiffen up the batter. When I've made it the batter wasn't thin enough to pour - I had to distribute scoops of it over the crumbs, then smooth the top - but it wasn't too difficult to work with either.



When I was young, all my friends were imaginary. Now that I'm older, all my friends are virtual.

RuthWells's picture

(post #38460, reply #9 of 22)

I made this for an Over the Fence gardening fest at my house 2 years ago.  I don't remember having trouble assembling it; I do remember it being very rich and feeling a lot like a cheesecake.  Interested to hear what you think!


 


Ruth Wells


"Gardening is the only unquestionably useful job."
 - G.B. Shaw

Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

www.lemonade-and-kidneys.blogspot.com

www.ruthssweetpleasures.com

http://www.pkdcure.org/Default.aspx?TabI...

doyenne's picture

(post #38460, reply #10 of 22)

I made the cake whenever the recipe  first appeared. It was universally disliked by everyone who tasted it. I had no problems assembling it and the cake looked beautiful. Every taster was repelled by the extreme richness.

More trees, less Bush.

Where is Monica Lewinski when you need her?

Heather's picture

(post #38460, reply #12 of 22)

Now you tell me!!! I just put this in the refrigerator for tomorrow night's dinner. Oh hell! I've got to go with it now--I'll let you know what my group thinks.

doyenne's picture

(post #38460, reply #13 of 22)

Hey---tastes vary. Your group may love it. A lot of people like the cake so my tasters and I may have different palates.

More trees, less Bush.

Where is Monica Lewinski when you need her?

Heather's picture

(post #38460, reply #20 of 22)

I just realized there are two threads on this cake. Anyway, I reported in the other one that the cake was very well received at dinner tonight. I cut small slices and served them with lots of berries.
Small slices are essential I think--a big slab of this on your plate might be gag-inducing.

plantlust's picture

(post #38460, reply #11 of 22)

My thoughts:
Extremely easy to make but VERY rich and sweeter than I would like but it seemed to be a HUGE hit w/the guys.


My next changes would be lemon extract/rind for the vanilla and maybe ricotta or goat cheese for the cream cheese/yoghurt.  I understand that the marscapone is necessary for the body/stability but by itself doesn't have much taste.


Oh and I will add more gingersnap crust.


What did Santa say when he entered a garden?
Hoe, hoe, hoe. Unknown

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.

Glenys's picture

(post #38460, reply #21 of 22)

"I understand that the marscapone is necessary for the body/stability but by itself doesn't have much taste."
Were you using an imported mascarpone? I find the domestic versions here pale in flavour to the imported but both have more flavour than cream cheese. Good suggestion on the goat cheese, or possibly quark (fromage blanc) but it depends on the moisture content of individual brands. I think I'd skip the cream cheese and try all mascarpone.
It's an intriguing flavour combination.

plantlust's picture

(post #38460, reply #22 of 22)

2nd time for this recipe. Modifications noted below:

Added approx 6-8 oz of goat cheese (I've not gotten daring enough to use ALL goat cheese instead of cream cheese).

A few drops of vanilla plus approx 1 tsp of ground ginger instead of all vanilla. Next time I'll go with 1 1/2 tsp ground ginger, no vanilla.

Doubled the crust as I ran rather low the last time.

Excellent with my modifications. Still very rich but nothing but the pan & a few crumbs came home<g>.

(sing to 12 days of Christmas)6 Marvin windows, 5-3 to be determined, 2 back tires & brakes and the l-lhahaHAhot next door.

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.

Cissy's picture

(post #38460, reply #14 of 22)

going to try the Strawberries w/Balsamic Sabayon next


You won't be disappointed -- promise!  I've made it several times (bought a margarita set just for the glasses; it looks great in margarita glasses) and it's amazing, but nobody spoke until every last strawberry and bit of sauce was gone.  And the ginger mascarpone icebox cake is on my next "dessert to do" list.

TracyK's picture

(post #38460, reply #19 of 22)

This cake sounds yummy! Thanks for bringing it up, I'll have to dig out the recipe. :-)


 


**Psssst, Li... can you fix the spelling error in the thread title when you get a chance (marscapone=mascarpone)? It's making me cringe every time!**


Squirrels are just rats in cuter outfits.
       -- Carrie Bradshaw

Lexi's picture

(post #38460, reply #15 of 22)

Is the recipe for the strawberries with balsamic sabayon in one of the issues of the magazine?  If not, would you post it when you have time?  We adore strawberries with balsamic vinegar, and the sabayon sounds luscious.

 

 

elizaram's picture

(post #38460, reply #16 of 22)

Taunton's online index says it's in #27. I plan to try it next week, since I expect plenty of strawberries in the CSA box tomorrow :-)



When I was young, all my friends were imaginary. Now that I'm older, all my friends are virtual.

Lexi's picture

(post #38460, reply #17 of 22)

Thanks, I'll see if I have it.  Like a fool, I gave away a stack of old issues.

 

 

plantlust's picture

(post #38460, reply #18 of 22)

I found the recipe in the Cooking New American book (very reasonably priced on Amazon).


What did Santa say when he entered a garden?
Hoe, hoe, hoe. Unknown

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.