No-Bake Nectarine Melba Icebox Cake

Peach Melba, created for opera star Nellie Melba, famously pairs stone fruit with bright raspberries. This no-bake icebox cake layers ripe nectarines, raspberry jam, and fluffy mascarpone cream between graham crackers for easy summer chill.

Serves 8 · 25 min prep

Estimate for one serving

• 340 cal
• 5g protein
• 36g carbs
• 21g fat

Every recipe here is free to read.

Ingredients

• 4 ripe nectarines
• 1 1/2 cups fresh raspberries
• 2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 2 tsp vanilla extract
• 8 oz mascarpone cheese
• 12 full sheets graham crackers
• 1/3 cup seedless raspberry jam
• 1 tsp lemon zest

Instructions

1. 1Line an 8-inch square pan with parchment, leaving overhang on two sides for easy lifting later.
2. 2Pit and thinly slice the nectarines into half-moons; set aside a few pretty slices and raspberries for the top garnish.
3. 3In a cold bowl whip the heavy cream, powdered sugar, and vanilla to soft peaks, then gently fold in the softened mascarpone and lemon zest until thick and cloud-like.
4. 4Warm the raspberry jam for 15 seconds in the microwave so it loosens, then fold half the raspberries into the remaining jam to make a quick swirl sauce.
5. 5Spread a thin layer of the cream mixture on the bottom of the pan, then arrange a single layer of graham crackers, breaking pieces to fit snugly.
6. 6Spoon on one-third of the remaining cream, scatter a layer of nectarine slices and loose raspberries, and drizzle lightly with the raspberry jam swirl.
7. 7Repeat the cracker-cream-fruit layers twice more, ending with a smooth cream top; press gently so everything settles.
8. 8Cover and refrigerate at least 6 hours or overnight until the crackers soften into cake-like layers.
9. 9Lift out with the parchment, top with reserved fruit, slice into squares, and serve chilled straight from the fridge.