Sunday, July 1, 2012

Blueberry Sage Peppercorn Cream Cake

It’s way too hot to think about messing around in the kitchen, let alone turning the oven on!  This five ingredient fantastic cake of frozen goodness is just the thing to beat the heat – we used Slow Jams Blueberry Sage Peppercorn, but you can use whatever Slow Jams you like!   
16oz. Mascarpone cheese, softened (shouldn’t be hard in 90 degree temps!)
2 Tbs. Powdered sugar
2 Packages soft Lady Fingers – 3 oz packages  
1 Jar Slow Jams Blueberry Sage Peppercorn Jam
1 Pint Blueberries
1 9” Springform pan

Beat the mascarpone and powdered sugar together with a whisk and set aside. 
Place a layer of Lady Fingers on the bottom of your springform pan.  Try to fill in any holes and make sure the entire bottom of the pan is covered.  Spread half the mascarpone evenly over the lady fingers and follow up with 1/2-3/4 jar of Slow Jams.  Cover the jam layer with a layer of Lady Fingers and follow with the remaining layer of mascarpone. 
Place a layer of blueberries on top of the cake (it may take the entire pint) and place cake in the freezer.  Freeze for at least 4 hours before serving.  When you are ready to serve, release the spring on the pan.  The cake should not stick to the sides, but if it does, run a butter knife under warm water and run the knife around the edges of the pan.    

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