Raspberry and White Chocolate Icebox Cake

Name: Raspberry and White Chocolate Icebox Cake
Total time: 2100 s
Yield: 12 servings
Cuisine: American
Ingredients: 3 1/2 cups heavy cream; 3/4 cup confectioner's sugar; Juice of ½ lemon; Grated zest of 2 lemons; 24 graham crackers; 85 g white chocolate, finely grated; 675 g raspberries, hulled

ching_rong @cook_12359538

Singapore

This is an easy recipe that layers graham crackers, fruit, and cream. For a tasty alternative, you can use British digestive biscuits if you can find them.

ching_rong @cook_12359538

Singapore

This is an easy recipe that layers graham crackers, fruit, and cream. For a tasty alternative, you can use British digestive biscuits if you can find them.

Saved

Ingredients

35 mins

12 servings

3 1/2 cupsheavy cream
3/4 cupconfectioner's sugar
Juice of ½ lemon
Grated zest of 2 lemons
24graham crackers
85 gwhite chocolate, finely grated
675 graspberries, hulled

Saved

Steps

35 mins

1

Whisk the cream, sugar, lemon juice, and zest in a large bowl to form stiff peaks
2

Place 6 crackers on a large serving dish. Spread over ¼of the cream evenly.
3

Sprinkle ¼ of the chocolate over the cream. Halve 500g of the raspberries. Layer ⅓ of the fruit over the chocolate.
4

Repeat to add 3 more layers of each ingredient, using the reserved whole raspberries for the top. Cover with plastic wrap and chill for 3-4 hours, or until the graham crackers have softened. Serve chilled. You can store the cake, covered in the fridge, for 1-2 days.