Hands On Time: 20 minutes
Total Time: 30 minutes, plus chilling
Makes: 4 jars
Calories – 81.1 kcal
Protein – 1.6g
Net Carbs – 0.75g
Fat – 8.5g
This mascarpone mousse is one of my favorite things.
It’s so easy to make in advance and when you combine its sweet, silky texture with the light, freshness of the berries, you have a picnic treat made in heaven.
These parfaits can be made a couple of days in advance and stored, with a lid on, in the fridge until use.
Perfect to eat on a rug in the park, or standing up inside the open fridge – no judgements!
4 egg yolks
½ cup of Sukrin Bake
12 ounces of softened mascarpone
1.5 cups heavy cream
2 teaspoons of vanilla
6 strawberries – sliced vertically
½ cup of blueberries
½ cup of raspberries
Whisk together yolks and Sukrin Bake in a heat-proof bowl.
Place over a saucepan of barely simmering water and whisk until the mixture is lighter in color and slightly thickened. Remove from heat and let cool slightly.
Place the mascarpone and vanilla extract in a stand mixer bowl and beat until combined.
Slowly drizzle the warm yolk mixture in and continue beating until well incorporated.
In a separate bowl, beat the cream until medium peaks form.
Fold half of the whipped cream into mascarpone cream, then gently fold in remaining whipped cream.
Carefully place your strawberry slices in a pattern around the base of the jar and add a layer of mousse.
Layer your parfait with alternating layers of blueberries, mousse and raspberries in whichever pattern you like.
You could also add granola or coconut flakes for additional crunch, if desired.
The mousse firms up slightly after chilling but is also super good un-chilled.
Store, in lidded jars, in the fridge for up to five days.
This recipe was created by the talented Naomi Sherman, creator of naomishermanfoodcreative.com.
Click HERE for PDF version of this recipe.