Ice Box Cake

Ingredients

• 1¾ cups heavy cream, divided
• 1½ cups mascarpone cheese, divided
• ⅓ cup powdered sugar
• ½ tsp Amoretti® Vanilla Madagascar Bourbon W.S. 2X
• ⅔ cup Hazelnut Milk Chocolate Spread
• 20 whole cinnamon graham crackers

• 8" springform pan

Directions

1. Beat 1 cup heavy cream, ¾ cup mascarpone, powdered sugar, and Madagascar Bourbon Vanilla in with a mixer on low speed until combined.
2. Increase speed to medium and beat until stiff peaks form, about 1 minute.

3. Combine the remaining ¾ cup heavy cream and ¾ cup mascarpone and blend until smooth.
4. Beat to stiff peaks.
5. Fold in Hazelnut Milk Chocolate Spread.

6. Line the bottom of an 8" springform pan with 4 graham crackers in a single layer, breaking them into pieces to fill any large gaps.
7. Spread half of the vanilla whipped cream over the graham crackers, then top with another layer of graham crackers.
8. Spread half of the chocolate hazelnut whipped cream on top.
9. Repeat with another layer of graham crackers, the remaining vanilla whipped cream, then more graham crackers and the remaining chocolate hazelnut whipped cream.
10. Cover with plastic wrap and refrigerate at least 5 hours or overnight.
11. Uncover the cake and run a thin knife around the edge to loosen. Remove the springform ring and smooth the sides of the cake with an offset spatula.
12. Crush the remaining 4 graham crackers into fine crumbs and press them around the side of the cake.

• Try any Amoretti® Chocolate Spread in this recipe!