Here’s a cake that couldn’t be simpler, but the results are spectacular. I saw this recipe in the back of a magazine when I was a kid. It came out so well, my mum asked me to make it again for one of her dinner parties. It’s a typical icebox cake, where all you need to do is dip cookies—in this case, gingersnaps—in orange juice and then layer them in a trifle dish with lots and lots of whipped cream. The cake is then refrigerated until the cookies get soft and the flavors meld together in a really wonderful way. You can make this recipe in one 7½ x 4½-inch trifle dish, but I also like to make it in individual servings for a pretty presentation.
Makes 6 servings
1 Whip the cream until stiff peaks form. Set aside.
2 Pour the orange juice into a shallow dish. One at a time, dip the gingersnaps in the juice, turning them to get both sides. Don’t dip them for too long, or the cookies will become too soft. As you work, arrange the cookies over the bottoms of six individual serving dishes. Spoon a layer of the whipped cream over the cookies. Repeat until you’ve used all the cookies. Finish with a layer of whipped cream on top and garnish with additional cookie crumbs, if you’d like.
3 Refrigerate for at least 2 hours to set before serving. Store in the fridge, covered, for 1 day.