Ruth's Whiskey Ice Box Cake
Submitted by jlmcw
Ruth’s Whiskey Ice Box Cake is a no-bake vintage dessert: whiskey-spiked gelatin mousse layered between split ladyfingers and chilled overnight in a springform pan. A make-ahead showstopper.
YIELD
6 servingsPREP
30 minCOOK
0 minREADY
8 hrsThis is a proper vintage icebox cake from back when desserts required patience and a good bottle of whiskey. The filling is a gelatin-set mousse: egg yolks beaten thick, whiskey added very slowly, whipped cream folded in, then stiffened egg whites to lighten the whole thing.
Layered between split ladyfingers in a springform pan and chilled overnight, it unmolds clean and slices beautifully.
No oven required. Just time.
Kitchen Tips
- Add the whiskey to the egg yolks very slowly, a few drops at a time at first. Rushing this step can break the emulsion.
- Beat egg whites to stiff peaks, not dry peaks. Overbeaten whites deflate quickly and make the mousse dense.
- Run a warm knife around the pan edge before unmolding for clean sides.
Ingredients
Directions
Soak gelatin in cold water.
Then add boiling water and dissolve.
Beat egg yolk until thick.
Add whiskey very slowly.
Beat in sugar; add lemon juice.
Stir in gelatin and chill a short time.
Whip cream and fold into mixture.
Beat egg whites and fold in.
Line sides and bottom of a 12-inch spring form pan with split lady fingers.
Pour the mixture in slowly.
When about halfway filled, put in layer of lady finger.
When filled, place a design of lady finger on top.
Chill overnight in refrigerator.
Unmold before serving.
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