I am a huge fan of no-bake cakes!


This cake is inspired by a no-bake terrine dessert that my grandmother used to make in Norway from thin and spicy pepparkakor cookies and cream.  The wonderful Moravian Spice Cookies from Crate & Barrelare a PERFECT substitute for my grandmother’s homemade cookies.

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Serves 4

4 cups heavy cream



1 container mascarpone cheese



1/2 cup sugar



about 100 Moravian Spice Cookies


  1. Start by whipping the cream to soft peaks, add mascarpone and sugar and beat until you have a smooth cream.
  2. Place 7 cookies on a platter or cake stand.
  3. Spread with a layer of cream.
  4. Continue layering cookies and cream until you run out of cookies.
  5. Finish with cream.
  6. Let the cake set for at least 3 hours or overnight in the fridge.

TIP:

Photography by Paul "Sweet Paul" Lowe

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