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