Lemon Ginger Ice Box Cake

    This is a riff on Ina's amazing Mocha Chocolate Icebox  Cake-- light, refreshing and easy! 

*Needs to chill overnight.😉

Serves 8-10

3 packages           Trader Joe's Crispy Ginger Chunk Cookies (or Tates)   
2 C.                      Heavy cream
16 oz.                   Mascarpone
1 jar                     Lemon Curd-- get the really good stuff!
1/4  C.                  Lemon juice
1/4  C.                  Sugar
                             Zest of 3 lemons
1 t.                        Lemon extract


With whisk on electric mixer combine cream, Mascarpone, lemon curd, sugar, lemon juice, zest and lemon extract. Mix on low then increase speed until peaks form.

In an 8" spring-form pan, lay down one layer of cookies--breaking some to fill in gaps. Spread a fifth of the cream mixture with a rubber spatula as if 'frosting' a cake. Repeat layers until you have 5 layers, finishing with cream layer on top smoothed out nicely. Cover with plastic wrap ( but not letting it touch the cream part). Refrigerate overnight.

To serve, run a  sharp knife around outside of the cake (or it breaks apart--I know, 'cuz I did it😒)

For optional but recommended topping--whirl in little processor or blender:

Lemon zest    
Candied Ginger   
Sugar

Sprinkle on top of cake, cut cake in wedges and serve cold.  A few raspberries on top or on the side make it extra nice.