
Berry Parfait with Mascarpone Whipped Cream
Yield: 4-6
- 2 cups frozen raspberries, thawed
- 2 cups frozen blueberries, thawed
- 8 ounces mascarpone cheese
- 1 cup heavy whipping cream
- ¼ cup confectioner’s sugar
- 2 teaspoons vanilla extract
- Sprigs of fresh mint
Scoop the blueberries into the bottoms of 4 to 6 parfait glasses, ramekins, or half-pint jars. Combine the mascarpone, whipping cream, sugar, and vanilla in the bowl of a stand mixer. Beat on medium-high until still peaks form. Top the blueberries with a dollop or two of the mascarpone whipped cream. Top with raspberries and a sprig of mint.