Mascarpone Lemon Icebox Parfaits
Whether you use mason jars for a down-home, country-style look, or your best glass stemware, this delicious dessert with its layers of lemony mascarpone cream, crushed gingersnaps and sliced strawberries is sure to please.
Try other flavor variations such as blueberries with crushed shortbread cookies, too!
1/2 cup purchased lemon curd (or see recipe for Lemon Curd)
1 tablespoon honey
1 cup whipping cream
1 (8-ounce) container Wisconsin Mascarpone Cheese
1 1/2 cups crisp ginger snap cookies (about 28), crushed
8 ounces (about 1 cup) strawberries, washed, hulled and sliced
- In a mixing bowl, beat lemon curd and honey together until smooth and creamy. Using mixer, beat fluid whipping cream into curd mixture until smooth. Add Mascarpone and beat just until thickened. Do not overbeat.
- In individual parfait glasses, layer ginger snap crumbs, lemon Mascarpone cream and strawberries; repeat layers, using all ingredients. Refrigerate at least 2 hours before serving.
Makes 4 to 6 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.