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Raspberry Parfaits

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.
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Course: Dessert
Cuisine: French
Keyword: Dessert, Parfaits, sugar free
Prep Time: 15 minutes
Cook Time: 5 minutes
Refrigerate: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Author: athomewithrebecka

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.