SC Berry and Mascarpone Parfait
This simple yet elegant dessert layers creamy mascarpone, fresh berries, and a crushed biscuits.
It is quick to prepare and is perfect when entertaining as it will sit happily in the fridge. It is really delicious and fresh.
Ingredients:
For the Mascarpone Cream:
250g mascarpone cheese
150ml double cream, gently whipped
3-6 tbsp golden caster sugar (to taste)
1 tsp vanilla extract
2 tbsp lemon curd (optional)
Zest of 1 lemon
For the Layers:
300g mixed fresh berries (strawberries, raspberries, blueberries, blackberries)
2 tbsp honey or sugar for macerating the berries
150g biscuits (digestives, ginger oat biscuits, amaretti, or gluten-free options)
Toppings:
Fresh mint leaves
Extra crushed biscuits
Berry coulis
Instructions:
1. Macerate the Berries :
In a bowl, toss the berries with honey or sugar. Let them sit for at least 10-15 minutes to release their juices.
2. Prepare the Mascarpone Cream:
In a bowl, lightly beat together mascarpone, sugar, vanilla, and lemon zest using a wooden spoon.
Gently fold in the whipped cream until light and smooth.
Fold in the lemon curd if using.
Taste and add more sugar if required.
3. Crush the biscuits:
Ginger oat biscuits work well for flavour but you can use regular digestives, plain oat biscuits, amaretti or gluten free options like Nairns are perfect too.
For a rustic crumble, place in a plastic bag and crush with a rolling pin until any significant lumps are gone.
4. Assemble the Parfait:
In serving glasses or jars, start with a layer of crushed biscuits at the bottom.
Add a layer of mascarpone cream, followed by a layer of berries.
Repeat the layers until the glass is full, finishing with berries on top.
5. Berry Coulis:
· Take a punnet of raspberries and push through a fine sieve. Add icing sugar to taste.
6. Garnish and Serve:
When assembled, refrigerate until ready to serve - a few hours is fine as it allows the flavour to develop but the biscuits can go soft if you leave them for too long.
When ready to service, top with some fruit coulis and fresh mint leaves (don’t forget the mint leaves like I did in the picture above!