Adapted my nana's version! Still divine! Even though she's not here, she's still here in spirit!

Eight servings of a lemon-berry Ritz icebox cake

Recipe Items

2 cups of lightly crushed mixed berries (e.g., strawberries, blueberries, raspberries)

granulated sugar, measuring 1 tablespoon

2 tablespoons of zest from a fresh lemon

A measure of one cup of heavy cream

Mascarpone cheese, half a cup

sweetened condensed milk, half a cup

Half a teaspoon of vanilla essence

One bag of Ritz crackers, weighing around 200 grams

Leaves of fresh mint, for decoration

What to do

1. Melt the sugar and lemon zest in a bowl and stir in the mixed berries. For the berries to release their juices, let the mixture rest for approximately 10 minutes.

2. Separate a bowl and whisk in the heavy cream until it forms slight peaks. Before continuing to mix, add the mascarpone, sweetened condensed milk, and vanilla extract. mix until thoroughly incorporated and smooth.

3. Layer one layer of Ritz crackers in a 9x13 inch baking dish, taking care to break some to fill in any spaces that may appear.

4. Dip half of the crackers into the cream mixture. Evenly distribute half of the fruit mixture over the whipped topping.

5. Spread the remaining cream mixture over the berries, then cover with another layer of Ritz crackers. Finish with the remaining berries.

6. Place in the fridge for at least four hours, preferably overnight, to let the crackers soften and the flavors combine. Cover with plastic wrap.