clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cherry and Lemon Ice Box Cake

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


  • 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


  1. Lightly grease a 9×13-inch tin and line the pan with parchment paper that overhangs the sides on two sides.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Cover the tin and freeze for at least four hours.
  7. 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.
  8. Store in a sealed container in the freezer for up to 2 weeks or in the refrigerator for 3 to 4 days.


This recipe calls for a 9×13-inch pan though I’ve also had success with a high-sided 9×9-inch square pan.


  • Serving Size: 9