Raspberry-lemon icebox cake recipe for a refreshing dessert

Ingredients for Raspberry-lemon icebox cake

• 600 ml double cream

• 170 g cream cheese, softened

• 120 g icing sugar, zest and juice of 1 lemon

• 300 ml fresh raspberries

• 24 gingersnaps

How to make Raspberry-lemon icebox cake

1. Beat the cream in a medium bowl with a hand mixer until soft peaks form. Set aside.

2. In a large bowl, combine the cream cheese, icing sugar, lemon juice, and lemon zest. Beat until creamy and well blended.

3. Add the raspberries and use a rubber spatula to gently smash and stir them into the cream cheese mixture.

4. Fold in the whipped cream carefully until just combined.

5. Line a 23 cm x 8 cm loaf pan with a sheet of baking parchment, ensuring it hangs over the sides to create a sling for easy lifting later.

6. Arrange 8 gingersnaps in a single layer at the bottom of the pan. Spread one third of the filling over the cookies.

7. Repeat the layering process twice more with the remaining gingersnaps and cream mixture, creating three layers in total.

8. Chill in the fridge for at least 6 hours, preferably overnight, until set.

9. When ready to serve, lift the cake out of the pan using the parchment overhang and cut into slices.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.