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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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Prep Time 15 mins
Cook Time 5 mins
Refrigerate 45 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine French
Servings 4

Equipment

  • 2 pipping bags
  • 2 pipping tips

Ingredients
  

PROSECCO RASPBERRY COULIS

  • 1 12-ounce fresh or frozen raspberries⅛ teaspoon almond extract (2 ½ cups), divided
  • 2 tablespoons 2 tablespoons granulated sugar 1 tablespoon Stevia/Pyure sugar substitute
  • 1 teaspoon lemon juice
  • 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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Hi, I'm Rebecka, living my best life in Denver, Colorado with my darling husband Blake. I’m a mother to five children, Gam Gam to seven priceless grandchildren, and doggie mommy to two fur babies. My most notable wins are Food Network’s, Clash of the Grandmas, and the title of BACON World Champion.

More about me →

Rebecka Evans-Freelance Writer at FYI50+ Magazine

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