Biscotti Fruit Parfait with Mascarpone Whipped Cream
Using pre-made biscotti and seasonal fruit, this sweet ending comes together quickly. Mascarpone, heavy cream and vanilla are whipped together to make a stable whipped cream to create luscious layers between crunchy cookies and macerated fruit. This simple yet decadent dessert can be made in individual portions or in a large trifle bowl. The whipped cream is stable enough to last a few days in the refrigerator.
- Serves
- 6
Directions
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In a medium bowl, use your hands or a heavy spoon to crush the biscotti into rough pieces.
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In a separate bowl, stir together the berries, sugar, lemon juice and zest. Allow the fruit to macerate (the sugar draws the juices from the fruit) for about 15 minutes or longer. The fruit, if frozen, will become develop a lot of liquid, so the fruit eventually will need to be strained.
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In the bowl of a stand mixer fitted with a whip, add heavy cream, powdered sugar and vanilla. Whisk on medium-high speed until soft peaks form. Add the mascarpone cheese to the whipped cream and whip just until stiff peaks form. It will happen quickly, so don’t step away from the mixer.
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In six individual dessert cups or stemless wine glasses, begin layering the biscotti pieces, whipped mascarpone and fruit.
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Use a slotted spoon to transfer the fruit. This helps to control it from becoming too wet and juicy. Continue alternating layers until the bowl is full.
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Finish with a dollop of whipped cream, drizzle of macerated fruit juice, and a couple of berries. Garnish with a few ribbons of mint.
From Shawnie's class “Taste of the Italian Riviera” (also taught in Winter in the Italian Riviera)
