Lemon-Ginger Ice Box Cake

Just tried a recipe that I want to share! If you like GINGER you might like it too!!!

LEMON-GINGER ICE BOX CAKE

1 box ginger snap cookies

2- 8 oz. containers of mascarpone

1- 12 oz. lemon curd

2 C. heavy cream

zest of 2 lemons (separated)

5 Tb. sugar (separated)

2 Tb. candied ginger

Whip the cream and 3 Tb. sugar until heavy peak forms. Gently fold in the mascarpone. Then split the mascarpone/whip cream mixture into two separate bowls. To one add the lemon curd and to the other add the zest of one lemon. In a Spring form pan, layer the cookies and and alternate between the lemon curd mixture and the lemon zest mixture.

In a food processor, pulse the remaining sugar, candied ginger and lemon zest. Top the cake with the mixture and refrigerate for 6 hours and serve.

love my mini food processor for things like this!

In to the fridge to "bake" :)

all done! We all quite liked it-- One of my four kids did NOT but the rest of us did-- This would be a great one for a ladies lunch!