Lemon Icebox Cake

You could say an icebox cake as a cross between a trifle and a cheesecake. This easy to make, no bake recipe uses sponge fingers, lightly dipped in lemon and Limoncello, which helps turn the sponge fingers into pillows of soft zingy sponge. If  you don't have Limoncello in your liquor collection, simply replace with more lemon juice. 

This easy to make Lemon Icebox cake, can be ready in a few hours. Layer upon layer of sponge fingers, with layer upon layer of mascarpone and cream filling.

The sponge fingers will gradually soften as the cream filling starts to set. Which makes it easier to slice. It will keep in the fridge for a few days.

Ingredients:

• 4 unwaxed lemons
• 4 tbsp limoncello
• 500g mascarpone
• 100g icing sugar, sieved
• 600ml double cream
• 2 tsp natural Lemon flavouring
• about 50 sponge fingers, depending on their size

Method: 

Line the base and sides of an 8" loose bottomed square sandwich tin with cling film.

Zest the lemons and leave to one side until needed.

In a small bowl, mix together the lemon juice and Limoncello.

In a large separate bowl, mix together the mascarpone and icing sugar until well combined.

Add the double cream, half at a time, and mix to a thick spreading consistency. Do not over mix.

Add the lemon zest and lemon flavouring to taste. Mix until well combined.

Assemble the cake:

One by one dip but not soak, approximately 13-15 depending on their size, of the sponge fingers into the lemon juice mix, then place them evenly on the bottom of the cake tin. Cutting the sponge fingers down to size if needed. Any off cuts can be used to fill in any gaps.

Spread a quarter of the mascarpone cream mix, evenly over the top of the sponge fingers. Repeat this process twice more.

Using your favourite pipping nozzle, decorate with the remaining mascarpone mix. Place in the fridge to set for a few hours. Overnight is the best.

To serve:

Remove from the tin and carefully slide the cake onto your favourite serving dish. Will keep for a few days in the fridge.