Monday, January 5, 2015

No-Bake Strawberry Icebox Cake


Ingredients
  • 2 pounds fresh strawberries, washed
  • 3 1/4 cups whipping cream, divided
  • 1/3 cup confectioners sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon rosewater (optional)
  • 4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
  • 2 ounces dark chocolate, finely chopped
Instructions
  1. Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and cut each berry into thin slices.
  2. With a hand mixer or in the bowl of a stand mixer, whip 3 1/2 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine.
  3. Spread a small spoonful of whipped cream on the bottom of a 9 x 13-inch baking pan, or a similarly-sized platter. Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.
  4. To make the ganache, heat the remaining 1/4 cup cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
  5. Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.

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