Raspberry Ginger & Matcha Icebox Cake

Author: Olivia Tipton
Yield: 12 servings
Prep Time: 15 hours
Cook Time: 5 hours
Inactive Time: 4 hours
Total Time: 24 hours

Description:
An incredibly easy dessert with refined flavors and high impact.

Ingredients

Matcha Dunking Syrup

1 ¼ cups boiling water
¼ cup sugar
2 tablespoons matcha

Raspberry Ginger Coulis

1 ½ cups raspberries (raspberry & tayberry combination works well; frozen is fine)
¼ cup sugar
½ lemon, zested and juiced
1 inch piece of ginger, peeled and grated
¼ teaspoon freshly cracked black pepper

Assembly

24 ladyfinger cookies
2 (9 oz) containers coconut whipped topping, thawed
Extra matcha for garnishing
7 × 11 baking dish

Instructions

1. Make the matcha syrup
   In a shallow dish, add the sugar and matcha powder and whisk to combine. Pour in half the boiling water and whisk until incorporated. Add the remaining water and whisk until the sugar dissolves. Set aside.

2. Prepare the coulis
   In a separate bowl, combine raspberries, sugar, lemon zest, lemon juice, grated ginger, and black pepper. Mix with a fork, lightly smashing the berries to create a chunky sauce.

3. Create the first cookie layer
   Dip the ladyfinger cookies in the matcha syrup until they begin to soften. Arrange them in a single layer in the baking dish, cutting cookies if needed to fit. This should use half the cookies.

4. Add cream and coulis layers
   Spread one container of whipped topping evenly over the cookies. Spoon the raspberry mixture over the cream, spreading it evenly while keeping the layers visually distinct.

5. Add second layer
   Add another layer of syrup-dipped ladyfingers. If any matcha syrup remains, drizzle it over the cookies. Spread the second container of whipped topping over the top. Cover and refrigerate for at least 4 hours or overnight.

6. Finish and serve
   Before serving, dust lightly with matcha powder for garnish. Serve chilled.

Nutrition (per serving)

Calories: 162.32
Fat: 4.3 g
Saturated Fat: 2.54 g
Carbohydrates: 26.73 g
Fiber: 1.39 g
Net Carbs: 25.33 g
Sugar: 12.08 g
Protein: 4.32 g
Sodium: 43.47 mg
Cholesterol: 48.88 mg

Nutrition information is an estimate and may vary.