Dessert Recipes
Mascarpone Lemon Icebox Parfaits
Yield: 4 to 6 servings
Ingredients
- 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
Instructions
- In a mixing bowl, beat lemon curd and honey together until smooth and creamy.
- Using mixer, beat fluid whipping cream into curd mixture until smooth. Add Mascarpone and beat just until thickened. Do not overbeat.
- In individual parfait glasses, layer ginger snap crumbs, lemon Mascarpone cream and strawberries; repeat layers, using all ingredients.
- Refrigerate for at least 2 hours before serving.
Attribution
Recipe and photo used with permission from:
Dairy Farmers of Wisconsin