Berries and Cream Dessert Parfaits

A clever-innovation-turned-food-fad of the past couple of years is the restaurant offering of “mini” desserts.  I’m sure you’ve seen versions of this presentation.  After the meal, a tray of assorted shot glass/espresso cup size desserts are presented and the server describes each one.  It’s easy to take one—they usually cost only a couple of dollars, and because of their diminutive size—they won’t really ruin your diet—just give you a few bites, which is all we usually want or need anyway.  I love these, and everybody I know loves these.  I have friends who don’t blink at ordering two at once because they’re so small—and love the variety that they can enjoy this way.  That’s why I don’t think this trend will go away any time soon, it’s just a great, smart way to eat dessert.

And for us home cooks, what a great way to serve dessert.  During the holiday sales, I was shopping for bargains and came across some great little glass dishes on sale for a dollar each.  I scooped up a dozen of them.  I use them all the time for appetizers and desserts—my version of the restaurant “minis.”  Here is a great way to use a pound of seasonal berries—any variety will be great, I used strawberries here.  The combination of marinated (actually macerated is the right term) berries, sweetened mascarpone and crushed cookies is a big, big win in my house.

Berries and Cream Dessert Parfaits

Serves 12 in 4 ounce glass dishes as shown

1 pound fresh berries, strawberries, raspberries, blackberries or any combination, rinsed     dried and cut if large
½ cup dry Sherry (optional)
½ cup sugar
1 cup butter biscuits, crushed (I used Walker Brand butter biscuits)
2 tablespoons butter, melted
8 ounces Mascarpone cheese
1 cup chilled heavy cream
¼ cup sugar
Mint leaves for garnish

For the fruit:  In a small saucepan, heat the sugar and the sherry together and bring the mixture to a boil, stirring until the sugar has completely dissolved.   Put the berries in a bowl and pour the hot syrup over them and stir gently so all of the berries are coated.  Let stand at least 15 minutes and up to 3 hours.   (If you don’t want to use the sherry, just toss the berries with the sugar without melting it first).

In a small bowl, mix the butter biscuit crumbs with the melted butter and stir with a fork to combine.  Set aside.

Place the mascarpone, cream and sugar in a bowl and beat together until the mixture just holds peaks (the consistency of a thick custard).

To assemble the desserts in small glass dishes, layer cream mixture, berries and crumb mixture.  Repeat and garnish with mint leaves.