Gingersnap-Eggnog Icebox Cake

For the spiced brown sugar eggnog whipped cream:

Step 1

Add cold water to a small microwave-safe bowl or measuring cup. Sprinkle the gelatin over the surface of the water. Set aside to allow gelatin to bloom; 5 minutes.

Step 2

In the chilled bowl of a stand mixer fitted with the whisk attachment (see Chef’s Tips), add heavy cream. Whisk at medium-low speed until mixture is slightly thickened. Increase speed to medium and whisk until cream is the consistency of yogurt.

Step 3

Add in eggnog, the Redpath® Dark Brown Sugar, the Redpath® Icing Sugar, brandy, rum, or whisky (if using), vanilla extract, nutmeg, and salt. Start at medium-low speed until mixture is fully incorporated. Increase speed to medium or medium-high, until soft peaks form.

Step 4

Place the bowl of gelatin in the microwave and heat at 5- to 10-second intervals until the mixture is liquified; do not overheat. Stir gelatin until smooth.

Step 5

Start whipping the cream at low speed while drizzling in the dissolved gelatin. Once all the gelatin is in, increase speed to medium-high and beat until medium peaks form; do not overwhip or whipped cream will look curdled.

For the cake:

Step 1

Lightly grease and line the bottom and sides of a 9-inch springform pan with parchment paper (see Chef’s Tips).

Step 2

Place and evenly spread about ¼ cup (63 ml) of the filling onto the bottom of the pan. Line the bottom with gingersnap cookies, breaking cookies into smaller pieces to fill in the gaps.

Step 3

Evenly spread about ¼ (about 2 cups) of the spiced brown sugar eggnog whipped cream over the cookies. Repeat process, ending with the whipped cream layer. Cover and place cake into the fridge to chill for at least 6 hours, preferably overnight.

When ready to serve:

Step 1

Remove cake from fridge. If desired, dust the top of the cake with nutmeg and/or cinnamon. Or crush any leftover gingersnap cookies and sprinkle crumbs on top or around the edge of the cake.

Step 2

Carefully unlatch the springform pan and gently peel away the parchment paper from the sides of the cake.

Step 3

Cut into slices and serve immediately. Store any leftovers in an airtight container in the refrigerator for up to 4 days in the fridge, or up to 1 month in the freezer.