Entertaining – Lemon Marscapone Parfait
Summer is my favorite PERIOD (although…..ski season is right there…..). With the warm weather comes opportunities to gather friends outside and sit by the fire pit sipping Champagne and eating icy treats.
The “star of the show” was dessert…..Lemon Marscapone Parfait with, of course, some homemade Lemoncello from Monterossa in Cinque Terre.
This easy to make dessert is visually stunning AND is rich and yummy. I added fresh white peaches (in honor of my fave Peach Blini Cocktails in Venice).
LEMON MARSCAPONE PARFAITS
Raspberries (both in parfait and, for garnish prior to serving)
- Arrange 8 ladyfinger cookies (breaking as necessary) in bottoms of 8 short 8- to 10-oz glasses, then drizzle half of melted sorbet over them to evenly coat. Let sit 10 minutes to absorb liquid.
- Meanwhile, in large bowl, using electric mixer with whisk attachment, whisk mascarpone, heavy cream, sweetened condensed milk, and vanilla on low speed to combine. Increase speed to medium-high and beat until medium-stiff peaks form.
- In second large bowl, whisk lemon curd and zest until thickened and light in color. Fold 1/3 of mascarpone mixture into lemon curd until well blended, then gently fold in remaining mascarpone mixture. Spoon some cream mixture over ladyfingers and top with some raspberries and additional cream, then break remaining ladyfingers so they fit on top. Hold 1 piece in remaining melted sorbet until soaked and softened and place on top of cream mixture. Repeat with remaining ladyfingers and sorbet, arranging in single layer over cream.
- Spoon remaining cream mixture over top and refrigerate until ready to serve. Top with additional raspberries and lemon zest just before serving if desired.
Nutritional Information (per serving): About 515 calories. 27 g fat (17 g saturated), 7 g protein, 80 mg sodium, 64 g carb, 3 g fiber