Active time: 15 minutes
Total time: 8 hours
The retro vibe of icebox cakes makes everyone smile. This one incorporates fresh Petit Billy into the creamy filling, which mingles with juicy blackberries, and crisp, spiced ginger cookies for a sophisticated no-bake dessert. Garnish with candied lemon slices for extra flair.
1 pound blackberries
1 tablespoon granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon freshly grated lemon zest
1 whole Petit Billy cheese, room temperature
2 tablespoons confectioners sugar
1 ½ cups heavy cups cream
30 gingersnap cookies
Candied lemon slices, to finish (optional)
Combine the blackberries, sugar, lemon juice and lemon zest in a medium bowl. Set aside.
In another medium bowl, whip the Petit Billy and confectioners sugar with an electric handheld mixer until it’s light and fluffy.
In another, separate medium bowl, whip the heavy cream to stiff peaks. Gently fold the cheese mixture into the whipped cream.
Assemble the cake: With a small offset spatula, spread a thin layer of the cheese mixture onto the bottom of serving platter. Place 8 gingersnap cookies on top of the whipped cheese layer. Spread another thin layer of whipped cheese on top of the cookies, then add a layer of blackberries. Continue adding layers, with a cheese layer between each layer of ingredients. You should finish with a cookie layer and have layers.
Crush the remaining gingersnaps. Garnish the cake with the candied lemon and cookie crumbs. Place in the refrigerator to chill for 8-12 hours before serving.