Wednesday, July 11, 2012

Strawberry Icebox Cake

Original recipe found here. This is easy and so good. Terrible for you. But so so good.

2 pounds fresh strawberries,w ashed
3 1/4 cup whipping cream, divided
1/3 cup confectioners sugar
1 tsp vanilla
4 sleeves (about 19 ounces, or 24-28 whole crackers) graham crackers
2 oz dark chocolate, finely chopped

Take out a few of the best looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.

With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just hold stiff peaks. Add the confectioners sugar, and vanilla and whip to combine.

Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or similarly-sized platter. Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, an then a single later 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.

To make the ganache, heat the 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 over the layered dessert with a spoon or use a squeeze bottle.

Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.

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