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.
I just realized that it really isn’t that difficult to make a parfait. I tried my first one a couple of months ago using this easy Yogurt Parfait. Now I want to try yours too! 🙂
Thanks Sophia.
How many parfaits will I have from the given quantities?
Ludwig, I should have noted the servings–my apologies. The glass dishes that I have shown here are 4 ounce dishes. The quantities that I have given will make 12 generous 4 ounce servings.