In these crazy days? We need to have our boundaries clearcut. I make myself a to-do list every day. I have a list of things I’d like to do to take care of myself each month, ya know…. emotionally, physically, financially because I’m grown. I also have a list of ‘absolutely nots’. A causal list of things that are a no-go for me here and now. On the list of ABSOLUTELY NOTS this week:
โข Turning on the oven.
โข Leaving my house at noon for any reason other than ice cream or sno-balls.
โข Wearing a bra.
โข Settling for less than I deserve (though that’s on the list every week).
It’s July in New Orleans and we aren’t stressing the summer weather but we also aren’t adding to it with ovens and bras, ya know?
Maybe you’re feeling the weight of summer too. Let’s just let everything slow a bit. This week’s recipe works within our ABSOLUTELY NOTS. We’re going to no-bake our way to cake in the most elegant way: with cherries and liqueur, mascarpone and lemon curd.
The recipe comes from the new beautiful book by Edd Kimber.
Edd is one of my favorite bakers. His recipes are creative, thoughtful, and consistently reliable. He’s a solid friend and a truly fantastic baker. His latest book One Tin Bakes is all about the 9×13-inch pan – working that pan in the most creative ways.
Edd’s book is currently available in the UK and comes out here in the states on September 1st. Add it to your wishlist – it’s a must-have!
Edd and I are baking buddies who happen to meet all over the globe for our hangs. He lives in London and I live in New Orleans and last year we found ourselves in Ireland and Israel on food tours together. Remember international travel? Le sigh. Me too.
Edd is a dream to travel with because he comes with a list of bakeries and markets he wants to visit. In Ireland we woke up hours early to head to Bread 41 just as they opened for a little tour and the best sausage roll of my life. This curiosity and passion comes through in each and every one of Edd’s recipes and makes him one of the best bakers I know.
Let’s make Edd’s Lemon Cherry Icebox Cake! Here’s what you’ll need:
โข Edd calls for sour cherries in this recipe. Sour cherries are so elusive that they’re often only found frozen. Even frozen sour cherries are hard to come by. For this recipe I’ll do as Edd suggests, use regular frozen cherries and add a few extra tablespoons of lemon juice for tartness. I haven’t tested this recipe with fresh cherries. The recipe relies on the cherries being fairly juicy so my guess is that fresh cherries would need to be cooked down significantly to coax out more liquid.
โข Kirsch or Luxardo liqueur to cook down the cherries with flavor.
โข Mascarpone cheese, smooth and lightly sweet.
โข Heavy cream that we’ll whip into soft and fluffy whipped cream.
โข Lemon curd and its creamy tartness.
โข Graham crackers that will soften to cake-like after a few hours. It’s a wonder really!
Simmer together cherries, liqueur, sugar, and lemon juice until the fruit softened and the cherries release a lot of juice.
Remove the softened cherries to a medium bowl and return the pan of juice to the stovetop. Simmer on low until the syrup is reduced to about 1 cup.
Stir a few tablespoons of syrup into the corn syrup, creating a slurry.
Stir the slurry back into the syrup until it thickens nicely.
You’ll notice that it’s thick enough to coat the sides of the pan. Pour the thickened syrup over the cherries. Allow to cool slightly before covering with plastic wrap and refrigerating until completely cool.
Next we’ll make mascarpone whipped cream.
You may find it easiest to smooth and whip the mascarpone first before adding the heavy cream. Whip together to incredibly soft peaks.
Add lemon curd. Oh yes.
Whip to proper soft peaks. The whipped cream will just start to thicken and hold streaks.
And now we layer!
A thin layer of cream topped with a layer of graham crackers. Break the crackers as needed to fit in the pan edge to edge.
Add another layer of cream and a good few dollops of cherries and juice from edge to edge.
Add another layer of cookies, cream, cherries, and cookies. (We’ll use all of the cookies and lemon cream but reserve some cherries for serving so don’t go all out.)
After the last layer of cookies is added, cover and freeze for 4 hours.
You can also refrigerate the cake overnight to soften the cookies and chill the cake. I like this cake best after it’s been frozen for a few hours – making the mixture more firm and cold like a semifreddo!
Just before serving, whip the remaining heavy cream and spread across the last layer of cookies.
Slice here and now and serve cool or very chilly.
This cake hits the top of my ABSOLUTELY list this week. It’s incredibly soft and creamy, tart with lemon cream and bright cherries. It tastes simple but wealthy. Just truly lovely. If you have a pan of this cake in the refrigerator or freezer, it will be hard to step away from.
Two things I’d like to add to your ABSOLUTELY list:
โข Make this Cherry and Lemon Ice Box Cake.
โข Add One Tin Bakes to you fall cookbook list.
Photos with Jon Melendez
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Cherry and Lemon Ice Box Cake
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 0 hours
Ingredients
- For the Cherry Compote:
- 1 pound 5 ounces (600g) frozen pitted cherries
- 1/2 cup kirsch or luxardo liqueur
- 1/2 cup (100g) granulated sugar
- 3 tablespoons lemon juice
- 2 tablespoons cornstarch
- Splash of almond extract (optional)
- For the Filling:
- 9 ounces (250g, 1 1/8 cup) mascarpone, at room temperature
- 1/4 cup (35g) powdered sugar
- 3 1/2 cups heavy cream
- 1 teaspoon vanilla
- 1/2 cup (150g) lemon curd (store-bought)
- 10 ounces (270g) graham crackers
Instructions
- Lightly grease a 9×13-inch tin and line the pan with parchment paper that overhangs the sides on two sides.
- For the cherry compote, place the cherries, liqueur, sugar and lemon juice into a large saucepan and cook over medium-high heat for about 5 minutes, until the fruit softens and releases a lot of juice. Use a slotted spoon to remove the cherries to a heatproof bowl, leaving the syrup in the pan. Continue cooking the syrup until it reduces to about 1 cup.
- Place the cornstarch in a small bowl and whisk in a little of the cherry syrup to form a smooth paste. Add this slurry to the cherry syrup in the pan and simmer, stirring, for a couple of minutes or until slightly thickened. Pour the syrup over the fruit, cool slightly, cover with plastic wrap and refrigerate until chilled through.
- For the filling, in the bowl of a stand mixer or in a medium bowl with electric hand beaters whip together mascarpone, powdered sugar, 2 1/2 cups heavy cream, and vanilla until the mixture just starts to hold its shape. Add the lemon curd and continue whisking until the mixture holds soft peaks.
- To assemble the desert spread a thin layer of the lemon cream over the base of the prepared tin. Cover with a layer of graham crackers, breaking them up to cover the base edge to edge. Spread half of the remaining lemon cream and then dollop over 1/3 of the cherry mixture. Repeat the layering a second time and finish with a final layer of biscuits. You’ll have some cherry mixture left over for serving.
- Cover the tin and freeze for at least four hours.
- Just before serving, whip the remaining cream to soft peaks and spread over the dessert. Cut into slices and serve each portion with a spoonful of the remaining compote.
- Store in a sealed container in the freezer for up to 2 weeks or in the refrigerator for 3 to 4 days.
Notes
This recipe calls for a 9×13-inch pan though I’ve also had success with a high-sided 9×9-inch square pan.
Nutrition
- Serving Size: 9
26 Responses
Made this for a birthday and it was a hit! The only changes I made were to include one thin layer of straight lemon curd in the middle bc I thought it wasn’t tangy enough and to stabilize the whipped cream that went on top bc the cake had to survive sitting out for a bit. Would totally make again!
I would love to make this for friends who cannot have alcohol. I understand that the alcohol probably cooks off, but I try not to include ingredients that contain any alcohol when cooking for them. Is there a substitute for the kirsch/luxardo?
Thank you!!!
Could you make this with blueberries instead of cherries?
Oh Joy thank you so much for this recipe! I missed making a cake for my husband’s birthday Friday and he loves cherries! I will be forgiven with this cake I do believe and no oven needed as it sure it hot here in Tennessee!!
Just finding this now! It sounds amazing and like a great way to welcome spring and celebrate my dad’s birthday. You and Edd sound like you are my travel soulmates! When the world reopens, can we eat our way through it together?
Wow, this cake looks amazing. I never get tired of baking so adding this recipe to one of my favorites.
Joy, yum! Did you use the Luxardo brand of Kirsch, another brand, or the Luxardo Maraschino Liquer or does it really matter? Thanks, Martha
Hi Martha! I used Luxardo brand but you could use either!
This cake feels like what I want to eat RIGHT. NOW.
Thanks for sharing another great recipe, Joy! I made this for a dinner party yesterday and everybody loved it!! FYI, I didnโt have enough sour cherries so I subbed some blueberries into the compote. I also used bourbon instead of the other liquor. It is so delicious and perfect for a hot summer evening!!
Wow. beautiful, healthy
what a fun recipe, thank you for sharing it, and love the sour cherroes, since sweet on sweet is, well, too sweet, and good tip about making sour cherries with lemon juice, thank you!
Looks heavenly! Did you make or buy the lemon curd? Do you have a preferred brand?
Hi Jeanne! I bought the lemon curd just to keep it easy on myself. I love Bonne Maman partially because the jar is so sweet to reuse. I hear that Trader Joe’s has an excellent lemon curd too!
What do you think about canned sour/pie cherries in this recipe?
Keep it easy – I think that would be delicious!
Could you make this with blueberries? Small frozen kind and make some kind of syrup or compote instead of cherries?
I sure think so, Nina!
Absolute NOTโs this week- Iโm on in!
1. Finish everything on your list….
I haven’t worn a bra in weeks! Heavenly! And I’m on the west coast of Florida, so I feel your pain. This recipe, while sounding divine, is just too big for two of us. Do you think an 8×8 pan would work, or a loaf pan? And just arrange things in a different shape. Thank you! And have a lovely quarantine day.
Hi Alene! (That’s my midddle name!) I made this recipe in a 9×9-inch square pan and it filled it right up but totally worked! If you do an 8×8 you might have a bit left over but you could just scoop the filling up with the extra graham crackers and have a good ol time!
Oh yes living in Tennessee I can certainly agree with your Absolutely Not List!! This is a lovely cake and my husband loves cherries. Today is his birthday so too late now, but I am keeping this recipe to make for him next year!! Thank you Joy! Stay cool….well you are cool, but stay temp cool!!
I heartily approve of your ABSOLUTELY NOT list.
Can I just say, I love the What you’re not going to do list. So liberating
Yes! Bra free=the way to be in this mugginess!
Have you ever cooked in a solar oven? I use them religiously in the summer. If you ever want to conspire, feel free to email me or ring me.
BTW-The other day I made one of your recipes from years ago for a friend-double chocolate peanut butter ice cream cuz it’s her favorite. She said she would follow me to the ends of the Earth if I made it again :).
Stay cool!
WOW! What a thing of beauty! I will so add this this to my make this summer!