Icebox cakes are delicious in every flavour and shape, but this inspired s’mores version is completely delicious. No oven required, and you get the nostalgic toasted flavour.

  • 2 cups heavy cream, divided

  • 4 tablespoons mascarpone cheese, divided

  • 1 teaspoon vanilla

  • 1 sleeve graham crackers (about 9 sheets)

  • 1 cup miniature marshmallows

  • ¼ cup unsweetened cocoa powder

  • ½ cup milk

  • ½ teaspoon vanilla


  1. First make the pudding. In a heavy-bottomed medium saucepan, whisk together the corn starch, sugar, salt, and cocoa powder. Slowly whisk in the milk, cream, and vanilla and bring the mixture to a boil over medium heat. As soon as it boils, reduce to a simmer and cook, whisking constantly, until the mixture begins to thicken (about 3 to 5 minutes). Set aside to cool.

  2. Whip 1 cup of the heavy cream with 2 tablespoons of the mascarpone and the vanilla until stiff peaks form.

  3. Line a 9- by 5-inch loaf pan with plastic wrap. Place a layer of graham crackers at the bottom (you will need to break some of them to fit snugly). Follow with a layer of marshmallows, then a layer of mascarpone whipped cream to cover and fill in the spaces between the marshmallows (reserving 1/2 cup for the topping), then a thin layer of cooled chocolate pudding. Repeat the layers until you reach the top of the pan (you should be able to get 3 layers of each), and finish with graham crackers.

  4. Place plastic wrap over the top of the pan and put the cake in the refrigerator overnight (or for at least 8 hours).

  5. Remove the cake. Take off the top layer of plastic wrap and invert the cake over a serving platter. Remove the rest of the plastic wrap.

  6. Whip the remaining cup of cream and 2 tablespoons of mascarpone. Spread this whipped cream over the top and sides of the cake. Top with the remaining marshmallows and briefly toast them using a kitchen torch.