Adapted my nana's version! Still divine! Even though she's not here, she's still here in spirit!

Today, let's journey through a delightful marriage of tangy lemon zest and sweet berries layered between crispy Ritz crackers in the creation of a Lemon Berry Ritz Icebox Cake. This dish draws inspiration from the classic icebox cakes popularized in the early 20th century America when refrigerators became household essentials. Icebox cakes are prized for their simplicity and the magical transformation as they set in the chill of the fridge overnight. Perfect for warmer months when the oven's heat is unwelcome, or when an intriguing, fuss-free dessert is needed for a gathering.

This luscious Lemon Berry Ritz Icebox Cake serves brilliantly on its own but could be paired beautifully with a scoop of vanilla bean ice cream or a dollop of whipped cream for extra indulgence. For a refreshing contrast, consider serving it alongside a crisp, citrus-infused cold tea or a light, sparkling prosecco.

Servings: 8

2 cups mixed berries (such as strawberries, blueberries, and raspberries), lightly crushed
1 tablespoon granulated sugar
2 teaspoons fresh lemon zest
1 cup heavy cream
1/2 cup mascarpone cheese
1/2 cup sweetened condensed milk
1 teaspoon vanilla extract
1 pack Ritz crackers (approximately 200 grams)
Fresh mint leaves, for garnish

1. In a bowl, combine the mixed berries, sugar, and lemon zest. Let the mixture sit for about 10 minutes, allowing the berries to release their juices.

2. In another bowl, beat the heavy cream until soft peaks form. Add the mascarpone, sweetened condensed milk, and vanilla extract, then continue to beat until well combined and smooth.

3. In a 9x13 inch baking dish, arrange a single layer of Ritz crackers, breaking some if necessary to cover any gaps.

4. Spread half of the cream mixture over the crackers. Spoon half of the berry mixture over the cream, spreading evenly.

5. Add another layer of Ritz crackers on top of the berries, followed by the rest of the cream mixture, and top with the remaining berries.

6. Cover with plastic wrap and refrigerate overnight, or at least for 4 hours, to allow the crackers to soften and the flavors to meld together.

7. Garnish with fresh mint leaves before serving.

For an added nutty flavor, sprinkle some toasted sliced almonds or chopped walnuts between the layers. If you prefer a zingier taste, add an extra teaspoon of lemon zest to the filling or even include some finely chopped crystallized ginger. For those avoiding dairy, coconut whipped cream can be used in place of the heavy cream and mascarpone.