Ginger mascarpone icebox cake from The 150 Best American Recipes: Indispensable Dishes From Legendary Chefs and Undiscovered Cooks by Molly Stevens and Fran McCullough

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Yildiz100 on November 25, 2015

    When I ground up the 12 ounces of gingersnaps I ended up with quite a bit more than the 2.25 cups that they estimated. I started with the 2.25 cups volume measure but ended up feeling it wasn't enough and melting a bit more butter to mix with the additional crumbs that I had set aside. In the end I used almost all the crumbs. It seemed the 5 TBS butter weren't quite enough either. *I had a hard time cutting this without turning it into a ball of cheese and crumbs. It seems like the crumbs maybe needed more butter to get the whole thing to stick together-maybe. I'll give it one more try with the crystalized ginger but I'm not convinced this is a keeper.

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