Last-Minute Mascarpone Parfaits

Mascarpone cheese is so vesrsatile it can be used in soups for creamy thickness, in custard batter for quiches and tarts, and most especially in desserts such as spicy tirimisu as well as last-minute parfaits layered like a tirimisu.

 I like the taste of these parfaits better after a couple of hours in the fridge but they can also be eaten right-away if you can't wait! Just make sure you have some mascarpone cheese stored in your fridge at all times along with some lemons (also very versatile for cooking and cleaning).

You can use any red fresh fruits for this recipe but I didn't have any on hand so I used jam instead.

Ingredients: makes 5-6 servings

250g Mascarpone cheese
35cl Cream
1 lemon juice & zest
Vanilla extract
Icing sugar to taste

Strawberry jam (or use any fresh red fruits)
Water

Method

1. Add the vanilla extract to the cream, whisk until peaks form.
2. In another bowl with the mascarpone cheese, stir in the icing sugar, lemon juice and zest.
3. Now fold the cream into the cheese.
4. Add a few drops of water to the jam to loosen it up.
5. Layer your serving glass with jam and the mascarpone cheese mixture. Top off with the jam (see picture above).
6. Refrigerate for 2-3 hours.