Peach Chocolate Icebox Cake

The Peach Chocolate Icebox Cake is a delicious summer cake, perfect for chocolate lovers. To make the layers i’ve used some Pavesini: little biscuits only sold in Italy i guess, if you can’t get them…no fear! You can used some sliced pound cake. let’s see the recipe.

Peach Chocolate Icebox Cake
  • DifficultyEasy
  • CostMedium
  • Preparation time20 Minutes
  • Serving8 Portions
  • CuisineItalian


  • Some little ladyfingers or a prepared pound cake
  • 2 glassesMilk
  • 250 gMascarpone (or cream cheese)
  • 250 gWhipping Cream
  • 200 gDark Chocolate
  • 3Ripe Peaches
  • 3 spoonsCaster Sugar


  1. 1- Set aside a 9 x 7 inch baking pan/dish, we’ll need it later.

  2. 2- Peel the Peaches, chop them into pieces of the same size and let them soak in a bowl with the Sugar.

  3. 3- Melt the Dark Chocolate in the microwave or in a saucepan, leave to cool.

  4. 4- Whip the cream until thick, in a large bowl using the hand mixer.

  5. 5-  Add the melted Dark Chocolate, keep mixing until creamy. Add half of the Peaches, mix again using a spatula until well combined.

  6. 6- Take the baking pan, cut the sponge cake into 1/2-inch slices( or take the little ladyfingers) quickly soak one slice at a time in the milk then form the first layer of the icebox cake. Pour half of the chocolate mixture and level it using the back of a spoon.

  7. 7- Repeat the process then garnish the surface with the remaining Peaches.

  8. 8- Refrigerate the Peach Chocolate Icebox Cake into the fridge for at least 3 hours, or overnight if possible.


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