Lemon mascarpone parfait
If you’re still with me, this is the one. Hands down, this is the most delicious recipe I’ve made all week. Definitely worth the waiting and the zesting and the juicing. The flavors complement each other so beautifully. The base is made of lemon white chocolate shortbread cookie crumbs (cookies from Target, but you can use vanilla wafers too), then comes the lightly lemon flavored cream layer, topped with a lemon curd that is definitely lemony but not overpowering to the rest of the dessert. Honestly, if you like lemon desserts, give this one a try. I’m thrilled with it. I finished the parfaits off with some more whipped cream and a piece of white chocolate. Because I didn’t smooth out the cream layer, some of the curd slid down inside the glass, but I think it looks pretty. So Spring-like. So perfect for Easter. (This recipe would also look gorgeous in a trifle dish with multiple layers of everything.)
Recipe: Lemon Mascarpone Parfait
(adapted from relish)
8 oz. mascarpone cheese
6 oz. cream cheese, softened
1/4 c. granulated sugar
1/4 c. sour cream
2 Tbsp. grated lemon zest, to taste
1 tsp. vanilla extract
1 c. heavy cream, whipped
1/3 c. freshly squeezed lemon juice
3/4 c. granulated sugar
4 Tbsp. unsalted butter, cut into small pieces and room temperature
1 Tbsp. grated lemon zest
24 lemon white chocolate shortbread cookies (available at Target)
To prepare the curd, whisk eggs, lemon juice, sugar, butter and lemon zest in a stainless steel bowl over a pot of simmering water. Cook, whisking constantly, for 10 minutes or until thick. Remove from heat and strain if necessary to remove any lumps. Lay plastic wrap on the surface of the curd and bring to room temperature.
Whip heavy cream. (I find it’s quick and easy to do this when I place my mixing bowl in a larger bowl full of ice.) To prepare the cream filling, beat mascarpone, cream cheese, sugar, sour cream, lemon zest, and vanilla in a large mixing bowl until smooth. Gently fold in whipped cream.
To prepare the crumbs, place cookies in a food processor and pulse until fine.
Layer the cookie crumbs, cream filling, and lemon curd in parfait glasses or in a trifle dish. Top with sweetened whipped cream, if desired.