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Blackberry Pistachio Icebox Cake Recipe
I love icebox cakes in the summer, when the thought of turning on an oven is too much to bear. This cake veers a bit from tradition, adding blackberries, pistachios, and pomegranate molasses in between layers of tea biscuits and rose water-infused whipped cream. It's sweet and creamy like an icebox cake should be, but tart berries and nutty pistachios keep things interesting.
Ingredients
- 1 1/2 cups heavy cream, chilled
- 1 1/2 teaspoons rose water
- 1/4 cup sugar
- 40 to 50 tea biscuit cookies (about 2 to 3 packets; recommended: Leibniz)
- 3 cups blackberries, sliced
- 2/3 cup pistachio nuts, toasted and roughly chopped
- 1/4 cup pomegranate molasses
Instructions
- 1
In the bowl of an electric mixer, combine cream, rose water, and sugar. Whip on high speed until cream holds stiff peaks.
- 2
Line the bottom of a deep baking dish, about 10 by 8 inches, with tea biscuits. Spread on one quarter of cream. Toss on one quarter of blackerries and pistachios, and finish with a drizzle of pomegranate molasses. Repeat for four layers.
- 3
Cover and chill in refrigerator for at least 6 hours before serving. Spice Hunting: Rose Water
Nutrition Facts
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