Raspberry Mascarpone Parfait

How to Make Raspberry Mascarpone Parfait

1. 1

   Step 1: Make the raspberry coulis and reserve berries

   Reserve about 1 cup of whole raspberries for layering and garnish, then place the remaining raspberries, granulated sugar and lemon juice in a small saucepan. Cook over medium-low heat, stirring and gently mashing, until berries break down and sugar dissolves, about 5–6 minutes. Remove from heat and, if you prefer a seedless coulis, press through a fine-mesh sieve into a bowl; cool to room temperature.

   For this step

   • 3 cupsFresh raspberries
   • 1/4 cupGranulated sugar (for coulis)
   • 1 tablespoonFresh lemon juice
   
2. 2

   Step 2: Prepare the mascarpone cream

   In a medium bowl, stir the mascarpone with confectioners' sugar and vanilla until smooth. In a separate chilled bowl, whip the heavy cream to soft peaks, then gently fold the whipped cream into the mascarpone mixture until light and evenly combined. Chill briefly if the mixture feels too loose before assembling.

   For this step

   • 1 cupMascarpone cheese
   • 1/2 cupHeavy cream (cold)
   • 0.188 cupConfectioners' sugar
   • 1 teaspoonPure vanilla extract
   
3. 3

   Step 3: Make the crumb layer

   Combine the crushed graham crackers and melted butter in a bowl and mix until the crumbs are evenly moistened and resemble wet sand. Taste and add a pinch of salt if desired; allow crumbs to cool a few minutes so they firm slightly before layering.

   For this step

   • 1 1/2 cupsGraham cracker crumbs (or digestive biscuits), finely crushed
   • 0.188 cupUnsalted butter, melted
   
4. 4

   Step 4: Assemble the parfaits

   Divide about half of the crumb mixture among six serving glasses, pressing gently to form a base. Spoon or pipe a layer of mascarpone cream over the crumbs, add a few reserved whole raspberries, then drizzle with a tablespoon of cooled coulis. Repeat to create two layers, finishing with a small spoonful of coulis and one or two whole raspberries on top.
   
5. 5

   Step 5: Chill and serve

   Chill the assembled parfaits for at least 30 minutes (up to 4 hours) to let flavors meld and layers set. Garnish with a mint sprig or extra coulis just before serving for a bright, elegant finish.

1. Reserve about 1 cup of whole raspberries for layering and garnish, then place the remaining raspberries, granulated sugar and lemon juice in a small saucepan. Cook over medium-low heat, stirring and gently mashing, until berries break down and sugar dissolves, about 5–6 minutes. Remove from heat and, if you prefer a seedless coulis, press through a fine-mesh sieve into a bowl; cool to room temperature.
2. In a medium bowl, stir the mascarpone with confectioners' sugar and vanilla until smooth. In a separate chilled bowl, whip the heavy cream to soft peaks, then gently fold the whipped cream into the mascarpone mixture until light and evenly combined. Chill briefly if the mixture feels too loose before assembling.
3. Combine the crushed graham crackers and melted butter in a bowl and mix until the crumbs are evenly moistened and resemble wet sand. Taste and add a pinch of salt if desired; allow crumbs to cool a few minutes so they firm slightly before layering.
4. Divide about half of the crumb mixture among six serving glasses, pressing gently to form a base. Spoon or pipe a layer of mascarpone cream over the crumbs, add a few reserved whole raspberries, then drizzle with a tablespoon of cooled coulis. Repeat to create two layers, finishing with a small spoonful of coulis and one or two whole raspberries on top.
5. Chill the assembled parfaits for at least 30 minutes (up to 4 hours) to let flavors meld and layers set. Garnish with a mint sprig or extra coulis just before serving for a bright, elegant finish.