A Retro Dessert Earns Its Stripes

Plus! A Second Version Including Any Fruit and Any Cookie

One of Mom’s desserts I hold dear is a zebra cake—we didn’t call it that; it was more like a bunch of adjectives “chocolate-cookie-whipped-cream-log.” For others it was called “ice box cake, named back when there weren’t any refrigerators. Add in the chocolate cookie wafers and you can see how zebra had a righteous handle.

For us it was for very special occasions, like right now.

I finally spent time perfecting that memory—it will not disappoint. I always thought it too labor intensive, as we never saw her make zebra cake. Lawdy! It is so simple and a child-helper-worthy recipe.

INGREDIENTS: Serves 4-6 [Note: Nabisco stopped making these wafers in the spring of 2023. I have found several delicious ways to carry on. Any thin flavorful cookie will work.]

• chocolate wafers – 1 box, [9 oz] or other thin cookie
• heavy cream – 1 3/4 cups
• pinch salt
• confectioners sugar – 2 TBS
• vanilla extract – 2 tsp

INSTRUCTIONS: There are two ways to serve: chilled, or frozen and partially thawed

1. Add cold, heavy cream to a very clean mixing bowl and with a whisk, hand mixer, or stand mixer beat until stiff peaks form, a few minutes—you should be able to turn the bowl upside down and have it hold
2. Fold in the salt, sugar, and vanilla
3. Lay a wafer down and spoon a rounded teaspoon of cream on top; then lay another wafer atop and push down gently until the cream just squeezes out; repeat until you form about a 3-inch stack; then repeat with the remaining wafers [there should be some cream left]
4. On a serving platter spoon 2 strips of cream down the center and form two “logs” spooning a tsp more cream between the joining stacks
5. Refrigerate the remaining cream to be used for serving
6. For a Refrigerator Cake: Spray some foil or plastic wrap and lay over the logs and seal; then refrigerate for 8 plus hours
7. Freezer Style: mom froze individual logs wrapped in a sheet of foil [spray foil with oil]—no platter needed. Unwrap logs about an hour before serving to thaw.
8. TO SERVE:
   • We always served topped with more whipped cream, a maraschino cherry, and some cherry juice
   • Or coat the logs with remaining cream and sprinkle with sliced toasted almonds, nonpareil sprinkles, or grated chocolate
   • When serving, slice the logs on an angle to reveal the zebra stripes

BELOW: After decades the famous chocolate wafers are no longer made, so I improvised beautifully by using Oreo Thins cookies. I had to carefully cut them and one package was sufficient to make a recipe.

Zounds! I substituted lemon ginger snaps then sprinkled a coating of ground walnuts on top. Some think this is better than the original.

GINGERBREAD ZEBRA CAKE

Another success! I ground peanuts and candied ginger for a topping.

I found very thin cookie crisps at Trader Joe’s. Yep, the Meyer Lemon cookie made the grade

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Mango Float

I ran across a sister recipe where the dessert is assembled in a pan in layers, like tiramisu. Enjoy this version with most any stone fruit or berries and any crisp cookie you desire

Imagine the variations with changing out the fruit and the cookies!

Great recipe for kiddies as sous chefs!

Serves 6-9

INGREDIENTS:

• whipping cream – 3 cups
• sea salt – 1/2 tsp
• confectioners sugar – 1/4 cup
• almond extract – 1/2 tsp [opt.]
• whiskey – 2 TBS [or rum, or 2 teaspoons vanilla extract]
• graham crackers – 2 sleeves, [7 oz]
• mangoes – 6 cups, [4-6], diced, and sliced
  • OPTIONS: Mango loves cardamom [1 tsp] and lime zest [1 TBS]

INSTRUCTIONS: I use a 9 x 9 baking pan, but figure on any shaped pan about 3 inches tall, that is about 80 square inches

There are two ways to serve: chilled, or frozen and partially thawed. Chill for 24 hours so the cookies can soften. Freeze and when ready to serve have it at room temperature for a few hours. Note: once frozen, it will not refreeze, and is best if consumed while still partially frozen—it defrosts as you slowly eat ;o)

1. Prepare the fruit; cut most fruit into small dice, and thinly slice the remaining for the top layer decoration
2. Spray the pan with oil and lay down a single layer of graham crackers in the bottom of the pan, breaking up a piece or two to fit all one layer
3. In a food processor pulse the remaining crackers into small pebbles
4. Beat cold whipping cream with a hand mixer until thick peaks form; several minutes
5. Fold in salt, sugar, almond extract, whiskey and blend—taste and add more sugar if needed
6. To assemble: add one third whipped cream over the graham crackers and smooth, add in one third of the diced mango and smooth: repeat this again for the second layer using half the remaining crackers and a third of the cream
7. For the top layer add layer in the rest of the crackers, the remaining whipped cream, and layer the sliced fruit on top in some design
8. Spray a sheet of foil and seal the pan; freeze for 4 or more hours
9. Remove from freezer about 3 hours before serving

© Bill Hettig 2022-2024