Chantilly Berry Parfait

By garlic and zest
February 12, 2016
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Author Notes: A simple no-cook parfait.garlic and zest

Serves: 2-4

  • 1 cup hulled and diced strawberries + 2 strawberries for garnish
  • 1 tablespoon sugar
  • 1 cup mascarpone cheese
  • 1/2 cup greek yogurt
  • 1/2 cup powdered sugar
  • 1 teaspoon almond extract (can substitute vanilla)
  • 12 chocolate wafer cookies
  • 2 tablespoons sliced almonds
  1. In a small bowl combine the strawberries and regular sugar. Toss to combine and set aside.
  2. In a medium bowl, combine the mascarpone, greek yogurt, powdered sugar and almond extract. Use a hand mixer on medium high speed to combine and whip the ingredients together. Continue to whip until light and fluffy. Set aside.
  3. Place 10 cookies in a zip top sandwich baggie and seal it. Reserve the other two cookies for garnish. Use a rolling pin or the flat side of a meat tenderizer to crush the cookies into fine crumbs. Set aside.
  4. Preheat the oven to 350° and lay the almonds out on a cookie sheet. Cook until lightly toasted and golden, about 5-8 minutes. Set aside.
  5. In a clear parfait glass or wine glass with a wide mouth, sprinkle 1 tablespoon of the crushed cookies. Top with 2-3 tablespoons of the berries and pipe about 1" of mascarpone cream on top of the berries. Repeat with cookies, berries and cream. Garnish with a sprinkle of toasted almonds, strawberry and a chocolate wafer.
  6. Cover and refrigerate. Remove parfaits from the refrigerator 30 minutes to an hour before serving so the cream softens a bit.

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