Limoncello-Spiked Shortbread Icebox Cake with Fresh Raspberries

[layers_of_eli]

I took your typical oreo icebox cake and swapped out the oreos for shortbread cookies, swapped out the whipped cream for limoncello-spiked whipped cream, and piled a ton of fresh raspberries on top. It was spring in a bowl - with an amazing little zing, subtle lemon flavor, and lots of brightness!

My post over on the blog also discusses an idea near and dear to my heart that I hope you'll look into.





Limoncello-Spiked Shortbread Icebox Cake with Fresh Raspberries
Recipe by: Willow Bird Baking
Yield: 10 servings

Icebox cake traditionally layers oreo cookies and whipped cream. Upon chilling, the dessert turns into a velvety, indulgent masterpiece -- with no cooking and no fuss. This version is updated for spring, using buttery Walker's shortbread cookies, whipped cream spiked with limoncello, and a pile of fresh berries.

Ingredients:
6 tablespoons limocello
4 tablespoons sugar
1/2 teaspoon vanilla extract
1 teaspoon lemon juice
4 cups cream
4 (150 g) packages Walker's Shortbread rounds
fresh berries of your choice
lemon zest for topping (optional)

Directions:
In a large, chilled bowl, combine limoncello, sugar, vanilla extract, lemon juice, and cream. Beat with chilled beaters to stiff peaks. Place a layer of shortbread rounds in a large trifle dish. Top with about an inch of cream. Continue layering, ending with cream. Cover and chill this overnight in fridge. Before serving, sprinkle lemon zest over the top and pile high with berries of your choice.



To read about synthesis and why it matters, hear about my awkward lunch, and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, cookingupastorm