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.
Published
March 2008
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