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Ricotta Icebox Cake


12 oz. blackberries-cut in half vertically

16 oz. Caputo Ricotta

16 oz. Mascarpone

1cup heavy whipping cream

1+ 1/3 cup of confectioner's sugar-divided

1/2 teaspoon lemon extract

1 tablespoon granulated sugar

18 lemon Pizzelle cookies




*in a small bowl toss blackberries with granulated sugar and let sit for 30 minutes.

*whisk together heavy whipping cream to stiff peaks, gradually adding 2/3 cup of      confectioner's sugar

*in a separate bowl, whisk together Ricotta, Mascarpone, and lemon extract until        well blended

*gradually add the remaining 2/3 of sugar to the Ricotta mixture until well blended

*gently fold the whipped cream into the Ricotta mixture

*line a 9" springform pan with enough plastic wrap to cover the bottom and sides of    the pan.

*place 9 pizzelles on the bottom of the pan-overlapping if need be-to cover the          bottom of the pan.

*spread blackberries and blackberry juice on top of the pizzelles

*gently lay in the cheese mixture

*cover with cling film, and refrigerate for 4 hours, or overnight


*remove cling film from the top of the cake

*cover the top with remaining pizzelles

*place a plate on top of the cake and flip it over so the bottom is now the top

*remove the cake pan and the cling film



Pizelle icebox cake slice.png
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