This recipe appears in:Spice Hunting: Rose Water
I love icebox cakes in the summer, when the thought of turning on an oven is too much to bear. This cake veers a bit from tradition, adding blackberries, pistachios, and pomegranate molasses in between layers of tea biscuits and rose water-infused whipped cream. It's sweet and creamy like an icebox cake should be, but tart berries and nutty pistachios keep things interesting. Rose water complements the fruity flavors and deepens the nutty notes; a perfect accent to an easy, but delicious, warm-weather dessert.
- 1 1/2 cups heavy cream, chilled
- 1 1/2 teaspoons rose water
- 1/4 cup sugar
- 40 to 50 tea biscuit cookies (about 2 to 3 packets; recommended: Leibniz)
- 3 cups blackberries, sliced
- 2/3 cup pistachio nuts, toasted and roughly chopped
- 1/4 cup pomegranate molasses
In the bowl of an electric mixer, combine cream, rose water, and sugar. Whip on high speed until cream holds stiff peaks.
Line the bottom of a deep baking dish, about 10 by 8 inches, with tea biscuits. Spread on one quarter of cream. Toss on one quarter of blackerries and pistachios, and finish with a drizzle of pomegranate molasses. Repeat for four layers.
Cover and chill in refrigerator for at least 6 hours before serving.