Gluten Free Limoncello Icebox Cake Recipe

Ingredients

• 2 cups heavy cream
• 8 ounces mascarpone cheese
• 1/2 cup powdered sugar
• 1/4 cup limoncello
• 1 teaspoon pure vanilla extract
• 2 6.3-ounce boxes Gluten Free Vanilla Wafers
• 1 10-ounce jar good-quality store-bought lemon curd

Instructions

1. 1

   Put the cream, mascarpone cheese, powdered sugar, limoncello, and vanilla in a mixer fitted with a whisk attachment. Start the mixer on low, then increase the speed to high and whip until stiff peaks form.

2. 2

   Place a layer of vanilla wafers in the bottom of a 9-inch springform pan. Break some of the cookies if you have to, making sure most of the bottom is covered.

3. 3

   Spread 1/3 of the whipped cream mixture on top of the cookies and then top with another layer of cookies. Spread the lemon curd over the cookies. Top with 1/3 of the whipped cream mixture, another layer of cookies, and finish with the remaining whipped cream mixture.

4. 4

   Cover the top of the cake with plastic wrap and refrigerate overnight or up to 48 hours. (I think the cake is at its best at around the 24-hour mark.)

5. 5

   Run a sharp knife around the edge of the cake and release the side of the pan.