Blueberry-Peach Mascarpone Icebox Cake

Wisconsin Cheese Blueberry-Peach Mascarpone Icebox Cake  Recipe
Active Time
30 Minutes



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Mascarpone can be used in this recipe.


  1. Bring the peaches, bourbon, brown sugar and cinnamon to a boil in a large skillet over medium-high heat, stirring constantly. Reduce heat to low. Simmer, uncovered, for 6-8 minutes or until peaches are tender, stirring frequently. Remove from the heat. Stir in blueberries. Cool completely.
  2. Beat cream in an extra-large bowl until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Beat mascarpone and yogurt in another extra-large bowl until blended. Fold in whipped cream.
  3. Arrange 20 ladyfingers on the bottom of a 13 x 9-inch baking dish. Spoon half of the peach mixture over ladyfingers. Spread half of the mascarpone mixture over top. Repeat layers, starting with ladyfingers. Cover and refrigerate for at least 8 hours or overnight.
  4. Cut into squares. Garnish with peach slices and mint.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Cello® Mascarpone is an award-winning cheese handcrafted by artisans. It's made with milk and sweet cream for an indulgent, rich flavor and smooth and creamy consistency.

write a review