Ingredients
8 ounces mascarpone or plain whole-milk Greek yogurt, room temperature
¾ cup powdered sugar
2 tablespoons finely grated lemon zest
2½ cups chilled heavy cream
1 cup homemade or store-bought lemon curd, divided
16 graham crackers, divided
1½ cups blueberry jam*, divided ⅓ cup fresh blueberries
1/3 cup TAO Blueberry Balsamic Vinegar
Directions
To make this dessert, you will need a 9x5" loaf pan and plastic wrap. Line the pan with plastic wrap, making sure to leave some overhang on all sides.
In a large bowl, use an electric mixer on medium-high speed to beat the mascarpone cheese, powdered sugar, and lemon zest until the mixture becomes fluffy, which should take about 4 minutes. Reduce the mixer speed to low and gradually add the cream. As the mixture thickens, increase the speed to medium and beat until medium peaks form.
Take two-thirds of the mascarpone mixture and place it into another large bowl. Fold in ½ cup of lemon curd. Cover the remaining mascarpone mixture and chill it until you're ready to use it to cover the cake later.
Place a single layer of graham crackers on the bottom of the prepared pan, breaking them as needed to fit. Using a small offset spatula, spread a quarter of the lemon cream evenly over the graham crackers. Next, dollop ½ cup of jam on top, then spread it evenly over the lemon cream. Drizzle ¼ cup of lemon curd over the jam. Spoon a third of the remaining lemon cream over the curd and top with another layer of graham crackers. Repeat the layering process with half of the remaining lemon cream, ½ cup of jam, and the remaining lemon curd. Finish with a final layer of lemon cream, then graham crackers.
Cover the pan with plastic wrap and freeze it for at least 6 hours. Keep the remaining jam chilled until you're ready to serve the cake.
When you're ready to serve, uncover the cake and invert the pan onto a platter. Use the plastic overhang to help you unmold the cake and peel off the plastic. Spread the top and sides of the cake with the reserved mascarpone mixture. If the mixture is a little loose, whisk it until soft peaks form before using it. Chill the cake in the freezer for at least 15 minutes.
Just before serving, mix blueberries and blueberry balsamic vinegar into the reserved jam and spoon it over the cake. You can make the cake up to two days ahead of time by covering and keeping it frozen.
Adapted from Bon Appétit: http://www.bonappetit.com/recipe/blueberry¬lemon¬icebox¬cake 3/3