Old-Fashioned Berry Icebox Cake        



Ingredients

11/2 pints (about 3 cups) blackberries, rinsed and well dried
1 cup granulated sugar
2 tablespoons orange juice or orange-flavored liqueur
2 teaspoons finely grated orange zest
Pinch of table salt
12 large strawberries, rinsed, well dried, hulled, and cut into quarters
1/2 pint (about 1 cup) raspberries, rinsed and well dried
2 cups (16 fluid ounces) heavy cream
8-ounce container mascarpone cheese
75 crisp chocolate wafers (about 11/2 boxes, 9 ounces each)
Berries and mint leaves for garnish (optional)


1. In a medium saucepan, combine the blackberries, sugar, orange juice or liqueur, orange zest and salt. Set the pan over medium heat and cook, stirring frequently, until the fruit juices are released and the sugar is dissolved. Set a strainer over a medium bowl and pour the fruit and juices into the strainer. Using the back of a spoon or a rubber spatula, press on the blackberries to force the pulp through the strainer. Remember to scrape the underside of the strainer to free the pulp. Discard the contents of the strainer.

Add the strawberries to the hot mixture and, using a fork, press them against the inside of the bowl to crush them. Add the raspberries. This time, instead of crushing the berries just press them gently against the bowl. Taste and add a little more sugar to sweeten the berries or a pinch more salt to bring out their flavors, if needed.

Put the fruit mixture into the refrigerator and stir frequently until well chilled, at least 1 hour. If you're in a rush, set the bowl into a larger, ice-filled bowl (see note) and stir frequently until chilled.

2. Meanwhile, position the ring of a 9-inch springform pan (don't use the bottom) on a flat serving plate.

3. When the fruit mixture is chilled, pour the cream and mascarpone into a large bowl. Beat with an electric mixer on medium-high speed until firm peaks form. Pour the fruit into the whipped cream and, using a rubber spatula, fold gently, but thoroughly, until blended. Measure out about 1/2 cup of the cream, cover and refrigerate.

4. Spoon about 1 cup of the cream into the prepared pan and spread evenly. Beginning with the outer edge, arrange the cookies, flat side down and slightly overlapping, in a spiral pattern. Once the outer row is complete, continue with an inner ring of cookies that slightly overlaps the first row (15 cookies for each layer). Spread another 11/3 cups of the cream over the cookie layer. Arrange a second layer of cookies over the cream. Repeat the layering of cookies and cream three more times, finishing with a layer of cream. Cover with plastic wrap and refrigerate for 1 day.

5. Before serving or up to 4 hours ahead of time, run a long, thin knife or metal spatula between the edge of the cake and the ring. Release the springform clasp and lift off the ring. Using a small metal spatula or the dull side of a table knife, spread the reserved cream around the outer edge of the cake. Arrange the berries and mint leaves on top, if using. To serve, cut into slices with a thin knife run under hot water and wiped dry, repeating the process for each slice.

Note: An ice bath is used when you want to stop cooking or cool a mixture quickly. To make one, simply combine water and ice in a large bowl. Because you must work fast, always prepare the ice bath in advance and have it close by while you're working.

Do Aheads: The fruit mixture can be prepared as directed in step 1, covered with plastic, and stored in the fridge for up to 3 days, or it can be frozen for up to 3 months before thawing and continuing with the recipe.

The cake can be prepared through step 4, covered, and refrigerated for up to 3 days before serving. Just before serving, tidy up the sides with the extra cream and garnish with the berries and mint.