Strawberry, Chambord & Mascarpone Parfait

Strawberry, Chambord & Mascarpone Parfait with Homemade Whipped Cream

Strawberry, Chambord & Mascarpone Parfait with Homemade Whipped Cream

Strawberry season means one thing to my little family: dessert. Shortcakes, ice cream, lady fingers covered with warm preserves: if it’s sweet, my boys would like some, please. And they’ll take a second serving if they can get away with it too. I make dessert so seldom that when I do, I like to make it really special, like this parfait, which layers strawberries with a creamy honey mascarpone dip. The Chambord and the homemade whipped cream make it even more decadent.

The best thing about making this recipe is preparing the whipped cream. It’s like a magic trick, creating something so fluffy and lovely from a few tablespoons of cream and a little sugar. I take so much pleasure in it that I have to wonder why we ever started buying it pre-made.

There’s something meditative about whipping the cream that will top our family’s dessert, or tenderly cutting vegetables that will make the broth for a spring soup, or sifting flour into a bowl for a cake that will mark a child’s birthday. Though these are often solitary actions, they become charged with a sense of community because of their purpose.

It’s satisfying to see so many people return to their own sunlit kitchens after a couple of decades in the glow of the grocery store freezer cases or the too-bright lights of fast food joints. I hope that’s what’s this blog is: a journey back to healthier, more connected days of lovingly prepared meals eaten around the kitchen table.

A couple of notes about this recipe: For perfect whipped cream, use a high quality heavy whipping cream. I bought mine at South Mountain Creamery, my favorite dairy — check out this recipe for Buttermilk Drizzle Apple Cake using their buttermilk. Buy fresh strawberries while you can and go ahead macerate some extra (step 2 below) – the strawberry mixture freezes well and can be enjoyed off season.

Strawberry, Chambord & Mascarpone Parfait
 
Prep time
Total time
 
Raspberry liqueur and homemade whipped cream make this parfait layered with macerated strawberries and honey marscapone spread even more decadent.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 4
Ingredients
  • 1 quart strawberries, hulled and cut in half lengthwise
  • Airport bottle of Chambord (50 ml or 1.7 ounces)
  • 1 Tablespoon berry preserves
  • 1 Tablespoon honey
  • 8 oz mascarpone
  • 3 tablespoons honey
  • ½ teaspoon pure vanilla extract
  • 3 tablespoons heavy whipping cream
  • 2 tablespoons sugar
  • 1 cup heavy whipping cream
  • Nabisco's Famous Chocolate Wafers, chocolate shavings, or more strawberries for garnish
Instructions
  1. Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
  2. In the meantime, place the strawberries in a large bowl and  pour over the Chambord, preserves and 1 Tablespoon of honey. Gently stir with a wooden spoon, taking care not to crush the strawberries.
  3. In a separate bowl, combine the mascarpone, honey, vanilla and heavy cream. Stir with a fork until combined.
  4. Remove the metal bowl and whisk from the freezer. Pour the sugar into the metal bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks - 2-3 minutes.
  5. In a martini glass, begin to layer the parfait, starting with ¼ cup of the strawberries, followed by 3 Tablespoons of mascarpone, ¼ cup of strawberries again, and finally a good dollop of whipped cream.
  6. Garnish with Nabisco's Famous Chocolates, chocolate shavings or more strawberries.
  7. Store any unused whipped cream in an airtight container in the refrigerator.

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