If you’ve been following along with my blog for the first 14 days of December (hi, Mom!), you’ve probably noticed that I’m featuring a lot of Chicagogrammers on here! And rightly so, because they’re a fantastic bunch of creative, amazing people!! Today we have the most special, wonderful-looking cake from Danielle at The Every Kitchen. She’s Registered Dietician, so clearly, this cake is a health food! Take a look at the gorgeous photos below, and don’t forget to click over at the end for the rest of the recipe! This cake looks like a million bucks, but it actually seems pretty simple to put together. Hooray for icebox cakes!
Gingersnap Icebox Cake with Cranberry Mascarpone Whipped Cream
- 1 cup water
- 1 cup sugar
- 1 12-ounce bag fresh cranberries, plus more for garnish
- 3 cups cold heavy cream
- 8 ounces mascarpone cheese, room temperature
- 1 large box gingersnaps (like Nabisco)
For the rest of the recipe with full instructions, please visit Danielle over at The Every Kitchen.