From Scratch

When the high temperature flirts with 100 degrees, as it has this week, the last thing I want to do is turn on the oven. All too often though, when I  need a dessert during a heat wave, I forget the option of icebox cakes, those no-bake concoctions that can be heads and shoulders above typical hot-weather meal-enders such as fruit salad.

Lauren Chattman has devoted a book to them called, not surprisingly, Icebox Cakes, and Epicurious is featuring a few of the recipes along with Chattman’s tips for icebox cakes. This one, Pop Art Raspberry Icebox Cake, appeals to me in many ways. First, raspberries are a luscious alternative to the usual strawberries at this time of year and I like that frozen berries are used. Also, it’s easy and can be made ahead; most of the time involved is spent waiting for it to freeze up. Perhaps most important is the visual appeal - isn’t it a striking dessert?

For me, the hardest part is remembering to buy those chocolate wafers, which I rarely use. This icebox cake could prompt me to buy two packs so I’ve got some on hand the next time it’s too hot to even think of going near the oven — or the store.

Pop-Art Raspberry Icebox Cake

27 Nabisco Famous Chocolate Wafer Cookies
2 ounces bittersweet chocolate, melted and slightly cooled
1 envelope unflavored gelatin
3 tablespoons cold water
One 12-ounce bag frozen raspberries
3/4 cup sugar
2 cups heavy cream, chilled
2 tablespoons framboise (raspberry liqueur)
1 teaspoon vanilla extract

1. Line a 9 1/2 x 4 x 3-inch loaf pan with plastic wrap, making sure the wrap is tucked into all the corners and there is at least 1 inch overhanging the top of the pan on all sides. Working with one cookie at a time, spread the more rounded side of 9 of the wafer cookies with a thin layer of melted chocolate and place 3 of them, chocolate side down, on the bottom of the pan. Place another 3 cookies against each long side of the pan, chocolate-coated sides facing the pan. Place the pan in the freezer.

2. Sprinkle the gelatin over the cold water in a small bowl and let soften for 2 minutes.

3. Combine the raspberries and sugar in a medium-size heavy saucepan and cook over medium-low heat, stirring a few times, until the sugar dissolves and the mixture is warm to the touch. Stir in the gelatin mixture. Let cool to room temperature, stirring occasionally.

4. Combine the heavy cream, framboise, and vanilla in a large bowl and, using an electric mixer, whip until stiff peaks form. Gently fold in the cooled raspberry mixture, taking care not to deflate the cream.

5. Remove the pan from the freezer. Pour all but one-fourth of the mousse into the pan. Smooth the top with a rubber spatula. Insert the remaining 18 wafers into the mousse, arranging them vertically in three rows of six so they are lined up with the chocolate wafers on the sides of the pan. Spread the remaining mousse over the wafers and smooth with the spatula. The pan should be full to the top. Cover with plastic wrap and freeze until completely set, overnight and up to 1 week.

6. To unmold, gently tug the plastic wrap that lines the pan to loosen the cake. Place a serving platter over the pan and turn over. Gently tap to release. Carefully peel the plastic from the cake. Cut into slices and serve immediately.

Makes 6 servings.

From Icebox Desserts
© 2005 Lauren Chattman
The Harvard Common Press

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