End of Summer Mocha Raspberry Icebox Cake

Photo by Eric Slatkin

This is the perfect cake for too-hot-to-turn-the-oven-on weather. It's still too-hot-to-turn-the-oven-on weather in LA, and it will likely remain that way for a few months. Fall is creeping up in its own subtle ways (although this is the time of year I get most homesick for the Pacific Northwest). The days are getting shorter, the school bells ring across the street, and the nights are a little cooler. Regardless of the temperature, I love having a dessert recipe that requires zero baking. This is also a great make ahead dessert. You can whip this up the night before you're having people over and it will only taste better the next day. It's the perfect thing if you're having guests coming over to dinner after rushing home from work. Also, it's hard to go wrong with whipped cream, chocolate, and raspberries.

Some notes...

1) If you can't find chocolate wafers you can use any cookie you'd like. Even chocolate chip cookies will work. The thinner the better.

2) If you hate coffee flavor, omit entirely. You could also add more cocoa instead.

3) If you can't find coffee extract, you can omit as well. Add a little more instant espresso and a drop of vanilla extract would be nice

For a video tutorial, you can see this recipe over at Assembly Line.

Enjoy!

Raspberry Mocha Icebox Cake

2 cups heavy cream

8 oz mascarpone

¾ cups sugar, divided

2 tablespoons unsweetened cocoa powder

2 tablespoons instant espresso powder

1 teaspoon pure vanilla extract

2 teaspoons coffee extract (or substitute with more espresso powder)

3 pints (500 g) fresh raspberries, plus more for garnish

2 packages chocolate wafers (9 oz/225 g per package)

Shaved dark chocolate, for garnish

Using a stand mixer or handheld electric mixer, combine the heavy cream, mascarpone, ½ cup of sugar, cocoa powder, espresso powder, vanilla extract, and coffee extract together. Whip the mixture until it forms firm peaks.

In a medium bowl, combine the raspberries with the remaining ¼ cup of sugar. Smash the raspberries with the sugar until they are roughly broken up.

To assemble the icebox cake, use a 8-9-inch springform pan. Line the bottom of the pan with a layer of chocolate wafers. Slightly overlap the wafers to form the layer; if there are any gaps you can break up some of the wafers to fill the holes. Top the layer of chocolate wafers with a quarter of the cream mixture. Top the cream mixture with a third of the raspberry mixture. Add a second layer of chocolate wafers, top with another quarter of the cream mixture, and another third of the raspberry mixture. Add a third layer of chocolate wafers, top with another quarter of the cream mixture, and the last third of the raspberry mixture. Add a final fourth layer of chocolate wafers and top with the remaining cream mixture. Smooth the top layer with an offset spatula, cover with plastic and refrigerate for 8 hours or overnight.

Prior to serving, run a knife along the edge of the pan and remove the sides. Garnish with dark chocolate shavings and fresh raspberries. Slice and serve.

Strawberries with Balsamic and Basil

This simple strawberry salad is one of my favorite ways to end a meal. Especially now, when the days are long, warm, and the markets are overflowing with super ripe sweet berries and fruit. Best of all, this dessert is as delicious as as it is beautiful, and it requires zero baking, measuring, and very little time.

Balsamic macerated strawberries are a classic, and yet I've met many who have never tried them. The acidity and murky sweetness of the balsamic (real, good balsamic - read the bottle carefully, make sure it doesn't have artificial coloring or high fructose corn syrup) goes so nicely with the perfectly ripe summer strawberries. I also added juice from an orange, and fresh mint in addition to basil - both those ingredients did something special to the salad. Really, you can mix and match any of the ingredients below and you'll have something that's sooo good. At the end of the day, how can you go wrong with fresh strawberries and cream?

Strawberries with Balsamic, Basil, and Mint, served with Mascarpone Topping
Serves 6

3 pints strawberries, lightly rinsed and dry
3 tablespoons very good aged balsamic vinegar (or to taste, depends on your vinegar)
Juice of 1/2 an orange
1 1/2 teaspoons sugar (or to taste)
8-10 basil leaves, sliced thin (i.e. a chiffonade)
5-6 large mint leaves, chopped fine
1 cup mascarpone
1 tablespoon half and half
1 teaspoon maple syrup.

Slice your berries into halves or quarters, depending on the berry's size and your preference. Add them to a bowl. Add the balsamic vinegar, orange juice and sugar to the berries. Gently toss the berries. Add the basil and mint to the coated berries, lightly toss again. Be careful not to bruise the berries too much. Let the berries for marinate for at least 30 minutes or up to 3 hours.

In a small bowl, combine the mascarpone, half and half, and maple syrup.

Guests can top their serving of berries with a dollop of the very lightly sweetened mascarpone.

The berries should be eaten the same day you make them. They'll last for an afternoon or an evening, but not much more than that. I hardly expect you'll have leftovers.