Description
A delightful and refreshing dessert layered with creamy goodness and bursting with juicy blackberries, perfect for warm days.
Ingredients
Scale
- 3 cups blackberries
- 3 tbsp granulated sugar
- 2 tbsp lemon juice
- 2 tsp cornstarch
- 1 tbsp water
- 12 tbsp unsalted butter (room temperature)
- 245 grams sweetened condensed milk
- 3 tbsp blackberry jam
- 300 ml cold heavy cream
- 152 grams sweetened condensed milk (for whipped cream)
- 3 tbsp blackberry jam (for whipped cream)
- 36 chocolate crackers
- 1/4 cup blackberry jam (for drizzling)
- Fresh blackberries (for garnish)
Instructions
- Prepare the Blackberry Jam: In a saucepan, combine blackberries, sugar, and lemon juice. Bring to a boil, then simmer for 10 minutes until syrupy. Mix cornstarch and water, add to the sauce, and stir until thickened. Strain and let cool.
- Make the Blackberry Russian Buttercream: Beat butter until fluffy. Gradually add sweetened condensed milk and mix until creamy. Stir in blackberry jam and transfer to a piping bag.
- Prepare the Blackberry Whipped Cream: Whip cold heavy cream until stiff peaks form. Add sweetened condensed milk and blackberry jam.
- Assemble the Cake: Lay 12 chocolate crackers, pipe buttercream, spread whipped cream, drizzle jam and repeat layers. Top with remaining toppings.
- Chill: Refrigerate for at least 12 hours.
Notes
Garnish each slice with fresh blackberries. Store leftovers in an airtight container and enjoy within 2-3 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 35mg
Keywords: Blackberry, dessert, icebox cake, no-bake dessert, summer dessert