Make this: Cherry mascarpone ice box cake with Bonne Maman Intense Fruit Spreads

This holiday season, wow your dinner guests with this decadent cherry mascarpone ice box cake, made with Bonne Maman Intense Fruit Spreads.

Cherry mascarpone ice box cake with Bonne Maman INTENSE Fruit Spreads

Published: Tuesday 17th November 2020

Serves 8

Preparation time 25 minutes

As the cold weather settles in and the holiday season fast approaches, we’re preparing for our favourite parts of this time of year. It’s the season of cozy sweaters, hot cups of cocoa and, of course, holiday baking. There’s nothing more soothing than the smell of baking spices filling the house on a cold winter evening.

Made with natural fruit flavours, more fruit and 38 per cent less sugar than the common jam, Bonne Maman Intense Fruit Spreads are the game-changing ingredient that your holiday baking has been missing. Add delicious fruity flavour to your favourite confections without oversaturating them with all that sugar found in the average jam. Mixed with a smooth texture and visible fruit chunks inside, Bonne Maman Intense Fruit Spreads will brighten up your best recipes.

Bonne Maman Intense Fruit Spreads come in Raspberry, Strawberry, Wild Blueberry, Apricot and two brand new flavours that launched this year: Cherry and Orange. Six flavours, means there are six different ways for you to get creative with your baking.

Try Bonne Maman Intense Cherry in this knock-out recipe for a cherry mascarpone ice box cake. It’s sure to wow guests as the decadent dessert at any dinner party. Or treat yourself and tuck into this sweet finale solo – we won’t tell, if you won’t.

Looking for another scrumptious cake to make? We’ve also got the recipe for a cardamom spiced streusel bundt cake with a raspberry rose glaze, made with Bonne Maman Intense Raspberry.

To learn more about Bonne Maman, and for more recipes head to bonnemaman.ca.

Ingredients

  • 1 cup mascarpone cheese, at room temperature
  • ½ cup Bonne Maman Intense Cherry Spread
  • 2 cups 35 per cent (whipping) heavy cream
  • ½ cup sugar
  • 1 tsp pure vanilla extract
  • 1-2 packages thin chocolate wafer cookies (you may need to buy 2 since the cookies crack easily)

To Finish:

  • 1 cup 35 per cent (whipping) heavy cream
  • 2 Tbsp pure maple syrup
  • 1 tsp pure vanilla extract

Optional add ons: shaved or chopped dark chocolate, more cherry spread to drizzle or fresh berries. 

Method

  1. Line a 9x5-inch loaf pan with plastic wrap, with enough overhang to cover bottom of cake. Set aside. Paper clips can help you do this.
  2. With a stand mixer fit with paddle attachment or in a bowl with a hand mixer, whip mascarpone and cherry spread for about 1 minute, until combined and fluffy.
  3. In another bowl using a stand mixer fit with a whisk attachment (or hand mixer) whip 2 cups of heavy cream with sugar and vanilla until stiff peaks form.
  4. Fold the cherry mascarpone mixture into the whipped cream just until combined.
  5. Spoon ⅓ of the whipped cream mixture to the bottom of the loaf pan and spread to create an even layer. Stand 3-4 cookies up along the outer edge (length-wise) of the pan, breaking cookies in half if needed. Using the remaining cookies, start layering cream on one side of each cookie and stacking it next to the cookies in the pan. You should get 3 or 4 rows of about 8 cookies. If there is any dead space, fill it in with extra cookies, standing upright.
  6. Finish by layering remaining whipped cream on top, pushing cream down with a small spatula or back of spoon to get cream in between all the cookies. Tap loaf pan gently on counter to get it all in there. Level with back of spoon and wrap with plastic wrap overhang.
  7. Place cake in the fridge for at least 4 hours, or overnight. After chilled, place in the freezer for 1-2 hours so the cake is easier to remove from pan.
  8. When ready to serve, in a stand mixer fit with a whisk attachment, whip the remaining cream with maple syrup and vanilla until stiff peaks form.
  9. Unwrap and invert the cake onto a platter then pipe or frost with whipped cream.
  10. Garnish, slice and serve. Any remaining cake should be kept in the fridge for up to 3 days, or wrap and freeze leftovers.

Recipe created by Christine Tizzard, The Zero Waste Kitchen for Bonne Maman.

 

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