Chocolate Raspberry Icebox Cake

Chocolate Raspberry Icebox Cake

Tags: Desserts Cakes and biscuits
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Dressed up with 2 layers of a lovely mascarpone-raspberry-filling and topped with fresh raspberries, as well as a big amount of love. Definitely a must!


For the base / bottom:
8 pieces
For the filling:
8 pieces
250 g
mascarpone cheese
200 ml
whipping cream
250 g
100 g
For the decoration:
1 handful


For the Base:

  • Use a small cake pan (with detachable bottom) with a diameter of 16-18 cm.
  • Cover the bottom of the cake pan with baking paper.
  • Crush the 8 cookies in a blender.
  • Pour the crushed cookies into the cake pan and spread the whole mixture evenly, using a teaspoon.

For the Filling:

  • Whip the cream and mascarpone until soft peaks appear.
  • Add in the roughly mashed raspberries and sugar. Mix well.

For the Cake:

  • Pour half of the raspberry filling on top of the cookie base.
  • Put the remaining 8 cookies in a blender and crush nicely.
  • Place the cookie mixture on top of the raspberry filling.
  • Pour the rest of the raspberry filling on top.
  • Put the cake into the fridge for approximately 6 hours.
  • Decorate with fresh raspberries.
  • Allergene_Egg