It's the ultimate low-lift treat.
are made by layering something super creamy, like this mascarpone filling, with wafers or cookies in a pan. You throw it in the fridge overnight—the graham crackers will absorb some of the moisture from the filling and achieve a spongey, cake-like texture, no baking required.Since you’re beating the filling with a hand mixer, make sure you do it in a large bowl, as it can easily get messy. Start on a low speed to help prevent splatters, and be careful not to over-beat.
The beauty of this recipe is using prepared ingredients, like the “secret ingredient,” the lemon curd.When you’re building the layers, make sure the final layer is graham crackers—that's going to be the base of your cake. After it's set in the fridge, you’ll have to un-mold it by inverting it onto a cutting board or platter.In addition to the blueberry topping, you can grate a little lemon zest on top for extra flavor.
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