Zebra Icebox Cake

Simple, fun icebox cake is made by layering wafers with whipped cream and refrigerating them until the wafers soften into a cakelike texture. Kim Schwenke, the pastry chef at Chicago’s Sepia, creates a dazzling version by alternating a creamy mix of mascarpone and Marsala with layers of homemade chocolate-graham wafers. The finishing touch is fluffy espresso meringue.

The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

You May Also Like

powered by ZergNet