mini lemon ginger icebox cakes for two
Recipe type: Dessert
Cuisine: Vintage
Serves: 2
  • 9 thin and crispy ginger snaps: I used Trader Joe's Cookie Thins- triple ginger
  • 1 tbl Lemon Curd
  • ¼ cup Mascarpone
  • mint leaves for garnish- optional
  1. Blend lemon curd and Mascarpone until smooth.
  2. Place one cookie each in the bottom of 2 small 4 oz. mason jars or tiny ramekins.
  3. Top each cookie with about 2 teaspoons cream filling. Spread to edge of jar.
  4. Top with cookie and repeat layers until you have 4 layers of cookies and four layers of cream ending with the cream.
  5. Crumble remaining cookie and save for later.
  6. Cover and chill icebox cakes for at least 1 hour.
  7. When ready to serve sprinkle evenly with cookie crumbs and garnish with a mint leaf.
  8. Eat with a teeny tiny spoon to make it last a good long time!
  9. Serve along side a big bowl of fresh summer berries and a Lillet Blanc on the rocks with an orange slice.
Per serving: 235 cal, 16 g F, 21 g C, 1 g P.
Recipe by Big Red Kitchen at