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    Home » Recipes » At Home with Rebecka

    MASCARPONE PROSECCO RASPBERRY PARFAITS

    September 6, 2021 by athomewithrebecka Leave a Comment

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    Raspberry Parfaits

    SURPRISINGLY LIGHT AND INDULGENT

    Mascarpone Prosecco Raspberry Parfaits are a surprisingly indulgent dessert that can be prepared days ahead and kept in the refrigerator for entertaining. The recipe is super easy to make and can be changed up with the substitution of your favorite seasonal fruits. They also look stunning served in stemless champagne flutes.

    Raspberry Parfaits

    MASCARPONE PROSECCO RASPBERRY PARFAITS

    athomewithrebecka
    Mascarpone Prosecco Raspberry Parfaits are a surprisingly indulgent dessert that can be prepared days ahead and kept in the refrigerator for entertaining. The recipe is super easy to make and can be changed up with the substitution of your favorite seasonal fruits. They also look stunning served in stemless champagne flutes.
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    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 5 minutes mins
    Refrigerate 45 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Dessert
    Cuisine French
    Servings 4

    Equipment

    • 2 pipping bags
    • 2 pipping tips

    Ingredients
      

    PROSECCO RASPBERRY COULIS

    • 1 12-ounce fresh or frozen raspberries (2 ½ cups), divided
    • 2 tablespoons 2 tablespoons granulated sugar 1 tablespoon Stevia/Pyure sugar substitute
    • 1 teaspoon lemon juice
    • ⅛ teaspoon almond extract
    • ¼ cup Prosecco or champagne non-alcoholic version: substitute water

    MASCARPONE WHIPPED CREAM

    • ¾ cup mascarpone cheese
    • 1 ¼ cups heavy whipping cream

    Instructions
     

    PROSECCO RASPBERRY COULIS

    • Reserve out ½ cup raspberries (about 30 pieces) keep on. a plate until ready to build the parfaits
    • In a medium saucepan, over medium-high heat, combine raspberries, sugar, and lemon juice. Bring to a boil stirring occasionally until the berries are soft. Turn off heat and mash any whole berries
    • Place a fine sieve over a small mixing bowl. Pour the hot raspberry sauce into the sieve.
    • Using a spatula, press as much juice out of raspberries as possible. Scrap the bottom of the sieve into the bowl. You don't want to miss a drop of the coulis. Drizzle Prosecco into the sieve and over the raspberry pulp, one tablespoon at a time, pressing out as much liquid as possible until it's gone. Scrape the bottom of the sieve again, and discard the seeds.
    • Add almond extract to the coulis and stir to combine.
    • This mixture can be refrigerated for up to 1 week. Other uses, pour-over ice cream, cheesecake or make raspberry spritzers. YUM

    MASCARPONE WHIPPED CREAM

    • In a large mixing bowl, combine mascarpone cheese, whipped cream, powdered sugar, and vanilla. Blend with a handheld mixer until stiff peaks form. Refrigerate until ready to make parfaits

    BUILD PARFAITS

    • Spoon or pipe a small amount of whipped cream mixture in the bottom of 4 tall glasses. Add 3 raspberries to each glass then pour about 1 tablespoon coulis over the berries.
      Continue layering whipped cream, fresh berries, and coulis. Pipe a small dollop of whipped cream on top of the final layer of coulis. Garnish with another raspberry and mint leaves. ENJOY!
       

    NOTES

    • Garnish with fresh mint leaves
      Recipe can be made ahead, cover with plastic wrap and refrigerate for up to 1 week. 
    Keyword Dessert, Parfaits, sugar free
    Tried this recipe?Mention @athomewithrebecka or tag #athomewithrebecka!
    Raspberry Parfaits

    FYI50+ MAGAZINE

    This post is featured in the incredibly informative publication, fyi50+ Magazine a Senior Life Magazine committed to inspiring, informing, and entertaining the 50+ audience. To read my monthly recipe article(s), subscribe to the online magazine, or to order the hard copy version, visit this LINK for theSeptember/October 2021 Edition, page 32.

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    Rebecka Evans HeadShot Knives

    Home with Rebecka.

    Since 2010, this blog has been my cozy corner of the internet. I'm Rebecka, a wife, mother, grandmother, and an award-winning competitive cook.

    Together with my husband, Blake, I'm on a culinary journey of comfort and style here in Denver, Colorado. Our family is a blend of five grown children and eight beautiful grandchildren.

    The joy of creating recipes, competing in cooking challenges, and mastering the art of food photography and styling has always been a labor of love.

    More about me →

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