STRAWBERRY GINGERSNAP ICEBOX CAKE

Strawberry Gingersnap Icebox Cake image

Number Of Ingredients 9

1 pound Strawberries
12 ounces Mascarpone Cheese
1/4 cup Confectioner's Sugar
1 teaspoon Vanilla Extract
1.5 teaspoons Lime Zest
1/2 teaspoon Lime Juice
8 ounces Gingersnap cookes
1 tablespoon Sugar
3/4 teaspoon Fresh Ginger (grated)

Steps:

Set aside half of the berries for serving later. Using a blender or food processor, purée the hulled strawberries; then strain for 2/3C purée.
In an electric mixer set on low, whisk together purée, mascarpone, confectioners' sugar, vanilla, 3/4t zest and lime juice until combined. Taste and adjust confectioners' sugar if necessary. Whip until peaks form.
On serving platter, use 8 cookies (2x4) in a rectangle. Spread 1/2C cream mix over same to the edges and repeat until you have 4 layers. Top and cover sides with remaining cream. Cover loosely with plastic and chill for 8 hours or overnight. Half an hour before serving, hull and quarter remaining berries.
Toss with sugar, remaining zest and ginger. Let sit for at least 30 minutes or up to 1 hour.
Arrange berries and accumulated juices. Serve immediately.