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Strawberry Rhubarb Amaretti Icebox Cake Recipe

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4.3 from 79 reviews

This delightful Strawberry Rhubarb Amaretti Icebox Cake features a tangy homemade strawberry rhubarb jam layered with creamy mascarpone and whipped cream, all sandwiched between crisp amaretti cookies. No baking is required, making it a refreshing and effortless dessert perfect for warm days or special occasions.

  • Total Time: 5 hours 40 minutes (including chilling time)
  • Yield: 8 servings

Ingredients

Strawberry Rhubarb Jam

  • 200g chopped rhubarb
  • 150g chopped strawberries
  • 50g granulated sugar
  • Pinch of salt
  • 1 tbsp lemon juice
  • 1/4 of vanilla bean or vanilla bean paste/extract

Cake Assembly

  • 240g heavy cream
  • 120g mascarpone
  • 10g granulated sugar
  • 1 tbsp amaretto (optional)
  • 200g package of amaretti cookies (about 150g needed)

To Finish the Cake (Optional)

  • 100g chopped rhubarb
  • 100g chopped strawberries
  • 3 tsp granulated sugar, divided
  • About 200g whipping cream
  • A couple amaretti cookies, crushed, to sprinkle on top

Instructions

  1. Make the Strawberry Rhubarb Jam: In a saucepan, combine chopped rhubarb, strawberries, granulated sugar, and a pinch of salt. Cook over medium heat until the fruit breaks down and the mixture thickens, about 15-20 minutes. Stir in the lemon juice and vanilla bean (or extract). Allow the jam to cool completely before assembling the cake.
  2. Prepare the Cream Filling: In a chilled bowl, whip the heavy cream with the granulated sugar until soft peaks form. Gently fold in the mascarpone and amaretto (if using) until smooth and creamy.
  3. Assemble the Icebox Cake: In a suitable dish or springform pan, spread a thin layer of the cooled strawberry rhubarb jam. Arrange a layer of amaretti cookies over the jam. Spread a layer of the cream mixture atop the cookies. Repeat layering with jam, cookies, and cream until ingredients are used, finishing with a layer of cream.
  4. Chill the Cake: Cover the assembled cake and refrigerate for at least 4-6 hours or overnight to allow the cookies to soften and the flavors to meld.
  5. Prepare the Topping (Optional): In a small saucepan, cook the chopped rhubarb and strawberries with 2 tsp of sugar until softened. Whip the remaining whipping cream to soft peaks, sweetening with the final tsp of sugar. Once the fruit topping cools, spoon it over the chilled cake. Finish by sprinkling crushed amaretti cookies on top for texture and garnish.
  6. Serve: Slice the icebox cake and serve chilled, enjoying the cool, creamy layers contrasted by the tart strawberry rhubarb and crunchy amaretti.

Notes

  • For a non-alcoholic version, omit the amaretto or replace it with almond extract.
  • Ensure the cake chills long enough for the cookies to soften thoroughly for best texture.
  • The strawberry rhubarb jam can be made ahead and stored in the refrigerator for up to 3 days.
  • Use high-quality mascarpone and fresh cream for a richer taste.
  • Adjust the sugar in the jam and cream based on the sweetness of your fruit and personal preference.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/strawberry-rhubarb-amaretti-icebox-cake-recipe/