Chill out on hot summer days with retro-rad icebox cakes or cookie sandwiches!
The cake layers lemon-infused creamy ricotta and fresh cut strawberries between wafer-thin pizzelle cookies. It’s a quick delicious no oven needed dessert. Keep cool in the fridge while the cookies soften up to perfection. Allowing the cookies and cream to meld together for easy slicing.
Prep Time: 20 minutes
Chill Time: 3 hours
Serves: (1) 9-inch cake that is 5 layers high, or 15 individual cookie sandwiches
Prepare the ricotta filling by beating the Frigo® Whole Milk Ricotta Cheese, juice and zest of lemons and honey in a medium bowl with an electric hand mixer on high, until blended. In another medium bowl with the hand mixer at medium speed, beat the cream until stiff peaks form. Then, fold the whipped cream into the Frigo® Whole Milk Ricotta Cheese, one-third at a time, and set aside.
Assemble the cake by using an offset spatula or piping bag to spread a little Frigo® Whole Milk Ricotta Cheese filling on a round 10-inch cake plate so the cookies stay in place. Arrange 5 cookies in a circle on the plate, edges touching, with an additional cookie inside the circle.
Carefully spread ¾ cup of the Frigo® Whole Milk Ricotta Cheese filling evenly over the pizzelle cookies, leaving a ¾-inch cookie border. Add another layer of the pizzelle cookies. Then, repeat for 3 more layers to build the cake, adding a thin layer of sliced strawberries every other layer. Top with a final layer of cookies.
Refrigerate the cake and remaining cream at least 3 hours; or up to 12 hours for a cake-like consistency.
Just before serving, cover the top layer of the cookies with the remaining 1½ cups of the Frigo® Whole Milk Ricotta Cheese filling. Decorate with the candied lemon slices and remaining strawberries.
Arrange 15 cookies on your countertop or workstation. Pipe filling over the cookies, add a layer of thinly sliced strawberries and top with the remaining 15 cookies. Serve immediately or pack for an afternoon cookie sandwich pick-me-up!