Blackberry icebox cake recipe for a refreshing dessert

Ingredients for Blackberry icebox cake

• 570 ml blackberries, divided

• 120 g blackberry jam

• 1 lemon

• 480 ml double cream, chilled

• 30 g icing sugar

• pinch of kosher salt

• 225 g vanilla wafers, divided

How to make Blackberry icebox cake

1. Measure out 500 g of blackberries from 1 litre. Slice the berries in half lengthwise and transfer them to a medium bowl. Save the remaining berries for decoration later.

2. Add 125 g of blackberry jam to the bowl with the sliced berries. Using a citrus juicer, juice 1 lemon over the berry mixture and let it sit for 10 minutes.

3. Using an electric mixer, beat 500 ml of double cream in a large bowl, starting on low speed and increasing to high, until soft peaks form.

4. Beat in 30 g of icing sugar and a pinch of salt just to combine.

5. Line a medium bowl (6-cup capacity) with cling film, pressing it into the bottom and up the sides, leaving plenty of overhang. Line the bottom of the bowl with a layer of vanilla wafers.

6. Spoon about 60 ml of the berry mixture over the wafers. Scoop 375 ml of the whipped cream into a small bowl; cover and refrigerate for later. Spread 125 ml of the remaining whipped cream evenly over the wafer and berry layers.

7. Repeat the layers with wafers (breaking them to fit as needed), blackberry mixture, and whipped cream, using more for each layer as the bowl gets wider, until all components are used.

8. Bring up the cling film overhang to cover the top and chill for at least 24 hours.

9. Unwrap the cling film from the top of the cake and place a large cake stand or platter firmly over it. Flip over and lift the bowl away; peel off the cling film.

10. Using a whisk, beat the reserved whipped cream back to soft peaks, then use a spoon to dollop the cream all over the cake and spread it evenly.

11. Slice the reserved berries in half lengthwise and arrange them on top of the cake.

12. Slice the cake into 8 pieces to serve.

Note: The cake can be assembled up to 2 days in advance. It can also be unmoulded and covered in cream 1 hour before serving; in either case, keep it in the fridge until the last minute.

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.