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Photos by Jess Damuck, illustrations by Lauren O’Connell

How to Make a Lemon Ginger Icebox Cake

When paired with a summery, smoky, single malt Scotch whisky, you can (literally) have your cake and eat it too.

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The days are getting shorter, but not for long. The doldrum of 2020 has us dreaming of warmer days ahead, when we can (safely) venture outside and enjoy the sunlight. And though we might be staying indoors more for now, there’s no reason why we can’t indulge in a whipped, summery delight — like this icebox cake.

Lest you think you can’t enjoy an icebox cake in wintry months, just look at the ingredients: Spicy ginger snap cookies balance out bright citrus, meaning you have flavors for all seasons. And with the right whisky pairing, you’ll really feel the summer vibes. Highland Park The Light 17 Year Old — a pale, golden honey-colored Scotch whisky aged in refill American oak casks — has wintry notes of caramelized pear, vanilla, and nutmeg, but also a hint of cedarwood. The flavors go perfectly with the citrus in the icebox cake, and on top of that, they’ll have you dreaming of faraway campfires and long summer days.

Read on to learn how to make the cake, then pick up a bottle of Highland Park The Light 17 Year Old single malt Scotch whisky to go with your dessert. After all, it’s still 2020 — so you should be able to treat yourself however you like.

Lemon Ginger Icebox Cake with Fresh Berries

To make the lemon curd: In a medium saucepan, whisk together the sugar, egg yolks, and lemon zest until light yellow and fluffy. Whisk in lemon juice, add butter, and cook over medium heat, stirring constantly, until the mixture becomes thick enough to coat the back of a spoon (about 4-6 minutes). Strain curd through a fine mesh sieve into a large bowl, cover with plastic wrap on the surface of the mixture, and transfer to the fridge to cool.

To make the cream: Whisk cream and sugar until stiff peaks appear. Then whisk in mascarpone, vanilla bean, and lemon zest and juice until combined.

To assemble: In an 8-inch springform pan, arrange a layer of ginger snap cookies to completely cover the bottom on the pan, breaking some into pieces to fill any gaps. Cover with ¼ of the cream mixture, ¼ of the curd, and then top with another layer of cookies. Cover the cookies with another ¼ of the cream mixture, ¼ of the curd, and then make a layer of raspberries and blackberries. Cover the berries with cookies, and repeat, making another layer of cream, curd, and berries and cookies. For the final layer, cover the cookies in cream, and then leave a 2” border when spreading the curd. Place berries around the curd.

Refrigerate overnight, and run a knife around the edge of the pan before releasing. To serve, sprinkle with minced candied ginger, more berries, and fresh mint. Serve with a dram of Highland Park The Light 17 Year Old.

Recipe by Jess Damuck

© 2020 Highland Distillers Limited. Highland Park® Scotch Whisky, 52.9% Alc./Vol. Imported by Edrington Americas, New York, NY. “H” Device ®. Please Drink Responsibly.

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