Shelly's Recipe

LEMON-GINGER ICEBOX CAKE

Category: Layered Desserts

1 box ginger snaps
2 8 ounce containers marscarpone
1 12 ounce lemon curd
2 cup heavy cream
zest of 2 lemons (separated)
5 tablespoon sugar (separated)
2 tablespoon candied ginger
2 cup heavy cream
3 tablespoon sugar (separated)

Whip the heavy cream along with 3 tablespoons sugar until it holds peaks. Gently fold together the marscarpone and whipped cream.

Split the marscarpone and whipped cream mixture in half. In one half, fold in lemon curd, in the other half, fold in 1 lemon's zest. Layer the cookies and alternate between the lemon curd mixture and the lemon zest mixture.

In a food processor, pulse together the remaining sugar, lemon zest, and candied ginger. Sprinkle over the cake. Refrigerate until set. Serves 8-10