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Mascarpone Lemon Icebox Parfaits

Mascarpone Lemon Icebox Parfaits


  • 1/2 cup purchased lemon curd
  • 1 tablespoon honey
  • 1 cup whipping cream
  • 1 8-ounce container Wisconsin Mascarpone Cheese
  • 1 1/2 cups crisp ginger snap cookies (about 28), crushed
  • 8 ounces (about 1 cup) strawberries, washed, hulled and sliced


  1. In a mixing bowl, beat lemon curd and honey together until smooth and creamy.
  2. Using mixer, beat fluid whipping cream into curd mixture until smooth. Add Mascarpone and beat just until thickened. Do not overbeat.
  3. In individual parfait glasses, layer ginger snap crumbs, lemon Mascarpone cream and strawberries; repeat layers, using all ingredients.
  4. Refrigerate for at least 2 hours before serving.

Servings: 4-6

Recipe and photo credit: Dairy Farmers of Wisconsin


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