Coffee and Hazelnut IceBox Cake
  • 2 cups whipping cream
  • 12 ounces mascarpone cheese (or cream cheese), softened
  • ½ cup sugar
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons instant coffee
  • 1 teaspoon vanilla
  • 2 sleeves chocolate Maria cookies
  • 1 handful hazelnuts plus more for garnish
  1. Whip the mascarpone, sugar, cocoa, coffee and vanilla together. Add the cream and continue to whip until firm peaks form. Taste and adjust the flavors to your liking.
  2. To make a loaf, line a standard loaf pan with foil or plastic wrap. Let the ends drape over the sides.
  3. Spread a thin layer of whipped cream on the bottom and top with a layer of cookies. Repeat the layers. Use broken cookies to fill in any spaces.
  4. Cover and place in the fridge for a couple hours or overnight.
  5. To serve, unwrap the foil and move it out of the way so you can invert the loaf onto a plate. Remove the foil completely. Smooth the sides with a spatula if the wrinkles bother you.
  6. Process 10 or so Maria cookies and a handful of hazelnuts in a food processor to make crumbs. Arrange the crumbs around the plate and on top of the cake. Garnish with whole hazelnuts.
  7. Use a sharp knife to cut the icebox cake into slices.
Recipe by Lydia's Flexitarian Kitchen at