Ingredients
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1 cup
hulled and diced strawberries + 2 strawberries for garnish
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1 tablespoon
sugar
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1 cup
mascarpone cheese
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1/2 cup
greek yogurt
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1/2 cup
powdered sugar
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1 teaspoon
almond extract (can substitute vanilla)
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12
chocolate wafer cookies
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2 tablespoons
sliced almonds
Directions
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In a small bowl combine the strawberries and regular sugar. Toss to combine and set aside.
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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.
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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.
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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.
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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.
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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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