Not only is this one perfect for autumn with its mixture of tart berries in combination with the zing from ginger, but its incredibly easy to make. Though certainly not dairy free, the recipe uses coconut sugar in place of refined sugar, and can be gluten free if one chooses to use gluten-free gingersnaps (available at the grocery store). You could likely even sub out the coconut sugar for honey, making it truly free of refined sugar.
Without further ado, this autumnal, subtly spicy, slightly tart, totally delicious dessert. Gingersnap cookies sandwiched between layers of sweet blackberry cream. Man oh man, so good. An easy one to eat half of in a sitting ;-).
8 oz mascarpone cheese
2 cups of whipping cream
1/2 cup of coconut sugar (or, you could sub this out and try using honey instead)
1 tablespoon vanilla extract
1 cup of mashed blackberries (to do this, I just put the one cup of berries in a bowl and mashed them up with a fork. The cake was awesome, having different sized pieces of blackberry mixed into the cream, so don’t worry about if its all mashed to a pulp or not)
One bag of crunchy gingersnap cookies (gluten free if you prefer)
- Place a medium size glass bowl into the fridge about 15-20 minutes before starting to make this recipe. Its good for the bowl to be cold in which you make the whipped cream.
- Fast forward those twenty minutes. Now, in the cold medium sized bowl, beat together the first four ingredients. Beat on medium high for roughly 4-5 minutes, until the mixture becomes a thick whipped cream consistency. Small, stiff peaks will form. This is when its done.
- With a spoon, stir the crushed blackberries into the thick whipped cream.
- For the cake pan, I used a spring foam pan (the same type one would use for a cheesecake) in which I laid down a piece of baking parchment paper on the bottom.
- Cover the bottom of the pan (aka the parchment paper) with a layer of gingersnaps. I broke a few to make sure I was able to fill in the bottom entirely. Heap on a layer of the blackberry sweet mascarpone cream. Spread around evenly over the cookie layer. Now, lay down another layer of gingersnaps atop the sweet blackberry cream. Once this second layer is smoothed, lay down another layer of gingersnaps. You get the idea.
- Alternate layers, between the gingersnaps and the blackberry sweet cream, until everything has been used up. You should three or four layers of each. Finish the cake with a layer of the blackberry whipped cream.
- To top the cake, I put a handful of gingersnaps in a bag and smashed them so I had a crumble. Sprinkle this on top of the cake, along with some additional blackberries.
And viola. Finished.
Important note: place the cake in the fridge overnight (covered with cling wrap or aluminum foil). This allows the cookies it moisten and garner a cake-like texture to them.
Enjoy this cake at your dinner party, celebration, or just because, the next day. Additionally, this is an especially great recipe for impressing a cute guy on whom you just may have a crush.
I recommend serving it cold. Don’t leave the cake out at room temperature for too long, either prior to or post serving. Keep refrigerated. The cake will keep well as leftovers for 2-3 days.