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.
MASCARPONE PROSECCO RASPBERRY PARFAITS
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.
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 leavesRecipe can be made ahead, cover with plastic wrap and refrigerate for up to 1 week.
Tried this recipe?Mention @athomewithrebecka or tag #athomewithrebecka!
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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