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There’s so much more I wanted to say and I don’t claim to know everything. But what I do know is that it’s always important to find/build community, to stick up for one another (especially for those who are being oppressed/losing their voice + rights), to use whatever privilege we have to make this place a safe place for ALL, and to put our hard-earned money where our values are (or to withhold it from companies who are doing the wrong thing.) Now, about the cake haha! I saw @Hailee Catalano’s video of her no-bake Berry Chantilly Icebox Cake and thought it would be the perfect thing to make for a get-together w/friends I went to last night. It was so easy to make and very delicious—a big hit at the party! Thanks Hailee, for sharing this awesome recipe 🥳 Normally I would not just directly copy-and-paste someone else’s original recipe into my caption, but I did make some deviations from the recipe and I would suggest a few small modifications, so my variation of Hailee’s recipe is down below (but you should check out her site, cafehailee.com to check out her original recipe, and give her a follow!) Hailee Catalano’s Berry Chantilly Icebox Cake (Cat’s Version) - yields one 9” round cake, serves 12-16 depending on slice size ingredients: 🍰 9” springform pan 🍓about 30oz fresh berries (I didn’t have raspberries this time but I’d recommend 12 oz strawberries, 6 oz blueberries, 6 oz blackberries, 6 oz raspberries) 🍓3 tbsp sugar 🍓pinch of kosher salt (for berry compote) 🍓2 tsp water 🍓1 tsp cornstarch 🍓2 cups cold heavy whipping cream 🍓7 oz sweetened condensed milk 🍓16 oz cold mascarpone cheese 🍓1 tbsp vanilla extract 🍓1 tsp kosher salt (for chantilly cream) 🍓2 sleeves Biscoff cookies (you’ll need 30-40 cookies) instructions: 1️⃣ make the compote by adding about a pound (16oz) of assorted berries to a medium saucepan with sugar + pinch of kosher salt. you’ll want to quarter the strawberries that you use in the compote first! cook on medium heat until sugar has dissolved and berries release juice, about 10 min. 2️⃣ in a separate bowl, mix water + cornstarch until cornstarch is dissolved, then add to saucepan and stir. cook for 3 minutes until compote thickens slightly, then set aside to cool to room temp. 3️⃣ make chantilly cream by whipping heavy whipping cream, condensed milk, mascarpone, vanilla extract, and kosher salt together, with either a hand mixer or a stand mixer, until stiff peaks form. 4️⃣ assemble the cake in the springform pan by covering the bottom with a single layer of Biscoff cookies (you’ll need 10-12), then adding about 1/4 of the chantilly cream and spreading to cover the cookies. next, add about 1/3 of the berry compote on top of the cream and swirl the compote into the cream. repeat these layers so that your cake is like this from bottom to top: cookies - cream - compote - cookies - cream - compote - cookies - cream - compote - cookies - cream 5️⃣ wrap the cake in plastic wrap and refrigerate overnight 6️⃣ loosen the cake from the sides of the pan by running a knife along the edge, then carefully place pan on a tall mug before removing the ring of the pan 7️⃣ top cake with remaining fresh berries right before serving #july4 #easydessert #nobakedessert #america