The end of summer is fast approaching, so it’s time to stop and ask yourself an essential question: Have I had all of the fruit pies, ice cream desserts, and whipped cream-laden cakes that summer promises and that I, frankly, deserve to indulge in?
Even though in your heart of hearts…err…stomach, you know that these scrumptious sweets will still be there in the ever-colder days ahead, you also know that they will never taste as thoroughly delicious as they do in the heat of a summer afternoon gathering.
But rejoice, dear readers, there’s still time to enjoy the last taste of summer as celebrated in these two easy and ohhhh-so-delicious desserts!
If it’s too hot to turn on the oven, this easy no-bake dessert can be ready in a flash.
So chill out on a hot summer day and whip up this retro-rad remix of an icebox cake!
Pizzelle Icebox Cake
Recipe by Chef Emily Ellyn, more at EmilyEllyn.com
Prep Time: 20 minutes
Chill Time: 3 hours
Serves: (1) 9-inch cake that is 5 layers high, or 15 individual cookie sandwiches
30 large pizzelle cookies
2 cups fruit (peaches, plums, and/or strawberries), thinly sliced
Candied lemon slices, optional
1 (32-ounce) container Frigo® Whole Milk Ricotta Cheese
2 lemons, zest and juice
¼ cup honey or substitute granulated sugar
1 cup heavy cream
Prepare the ricotta filling by beating the Frigo® Whole Milk Ricotta Cheese, juice and zest of lemons and honey in a medium bowl with an electric hand mixer on high, until blended. In another medium bowl, beat the cream with the hand mixer at medium speed until stiff peaks form. Next, fold the whipped cream into the Frigo® Whole Milk Ricotta Cheese, one-third at a time, and set aside.
Assemble the cake by using an offset spatula or piping bag to spread a little Frigo® Whole Milk Ricotta Cheese filling on a round 10-inch cake plate so the cookies stay in place. Arrange 5 pizzelle cookies in a circle on the plate, edges touching, with an additional cookie inside the circle.
Carefully spread ¾ cup of the Frigo® Whole Milk Ricotta Cheese filling evenly over the pizzelle cookies, leaving a ¾-inch cookie border. Add another layer of the pizzelle cookies. Then, repeat for 3 more layers to build the cake, adding a thin layer of sliced strawberries, peaches, or plums every other layer. Top with a final layer of cookies.
Refrigerate the cake and remaining cream for 3 hours or up to 12 hour for a more cake-like consistency.
Just before serving, cover the top layer of the cookies with the remaining 1½ cups of the Frigo® Whole Milk Ricotta Cheese filling. Decorate with the candied lemon slices and remaining fruit.
Arrange 15 cookies on your countertop or workstation. Pipe filling on each cookie, add a layer of thinly sliced fruit, add another thin layer of filling, top with the remaining 15 cookies, and gently press closed. Serve immediately or pack for afternoon cookie sandwich pick-me-ups at home, while skipping through the park, or strolling down the beach!