Ingredients: |
Ingredients: 8 ounces mascarpone or plain whole milk or Greek yogurt..Room temp.
3/4 c. powdered sugar
2 T. finely grated lemon zest
2 1/2 c. chilled heavy cream
1 c. homemade or store bought lemon curd (divided)
16 graham crackers, divided
1 1/2 c. blueberry chia seed jam, divided
1/3 c. fresh blueberries
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Directions: |
Directions:Line 9x5 loaf pan with plastic wrap, leaving overhang on all sides. Using electric mixer, beat yogurt or mascarpone, powdered sugar and lemon zest in large bowl until fluffy, about 4 minutes. Reduce speed to low. Gradually add cream, increase speed to medium as mix thickens. Beat until medium peaks form. Transfer 2/3 of yogurt mixture to another large bowl and fold in 1/2 c. lemon curd. Cover remaining yogurt or mascarpone mix; chill until ready to unmold and cover cake. Place single layer of graham crackers over bottom of prepared pan breaking as needed to fit. Evenly spread a quarter of lemon cream over crackers. Dollop 1/2 c. jam over top then gently spread evenly over lemon cream. Drizzle 1/4 c. lemon curd over. Spoon 1/3 of remaining lemon cream over curd and top with another layer of graham crackers. Repeat layering process with half of remaining lemon cream, 1/2 c. jam, and remaining lemon curd. Finish with a final layer of lemon cream and graham crackers. Cover with plastic wrap and freeze at least 6 hours. Chill jam until ready to serve. Uncover cake and invert pan onto platter. Using the plastic overhang to help you, unmold cake, peel off plastic. Spread top and sides of cake with reserved yogurt mixture. (If mixture looks a little loose, whisk until soft peaks form before using.) Chill in freezer at least 15 minutes. Just before serving, mix blueberries to reserved jam and spoon over cake. |
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