Photo by: Chef Rebecka Evans ~ 

Mascarpone Prosecco Raspberry Parfaits are a surprisingly indulgent dessert that can be prepared days ahead and kept in the refrigerator for entertaining. They’re easy to make, and the recipe can be adjusted for your favorite seasonal fruits.

Mascarpone Prosecco Raspberry Parfaits

Prep Time: 15 | Cook Time: 5 | Total Time: 20 minutes

Yield: 4 champagne flutes

NOTES:  Garnish with mint leaves. Recipe can be made ahead, covered with plastic wrap, and refrigerated for up to one week.

Ingredients:

PROSECCO RASPBERRY COULIS

• 1 12-ounce package of fresh or frozen raspberries (2 1/2 cups), divided
• 2 tablespoons granulated sugar (or 1 tablespoon Stevia/Pyure sugar substitute)
• 1 teaspoon lemon juice
• 1/4 cup Prosecco or champagne (for non-alcoholic, substitute water)
• 1/8 teaspoon almond extract

MASCARPONE WHIPPED CREAM

• 3/4 cup mascarpone cheese
• 1 1/4 cup heavy whipping cream
• 1/2 cup powdered sugar (or 1/4 cup Stevia/Pyure sugar substitute)

Instructions:

PROSECCO RASPBERRY COULIS

1. Reserve out 1/2 cup raspberries (about 30 pieces) keep on. a plate until ready to build the parfaits.
2. In a medium saucepan, over medium-high heat, combine raspberries, sugar, and lemon juice. Bring to a boil, stirring occasionally, until the berries are soft. Turn off heat and mash any whole berries.
3. Place a fine sieve over a small mixing bowl. Pour the hot raspberry sauce into the sieve.
4. Using a spatula, press as much juice out of raspberries as possible. Scrap the bottom of the sieve into the bowl. You don’t want to miss a drop of the coulis.
5. Drizzle Prosecco into the sieve and over the raspberry pulp, one tablespoon at a time, pressing out as much liquid as possible until it’s gone. Scrape the bottom of the sieve, again, and discard the seeds.
6. Add almond extract to the coulis and stir to combine.
7. This mixture can be refrigerated for up to 1 week. Other uses: Pour-over ice cream, cheesecake or make raspberry spritzers. Yum!

MASCARPONE WHIPPED CREAM

• In a large mixing bowl, combine mascarpone cheese, whipped cream, powdered sugar, and vanilla. Blend with a handheld mixer until stiff peaks form. Refrigerate until ready to make parfaits.

BUILD PARFAITS

1. Spoon or pipe a small amount of whipped cream mixture into the bottom of four tall glasses. Add three raspberries to each glass, then pour about a tablespoon of coulis over the berries.
2. Continue layering whipped cream, fresh berries, and coulis. Pipe a small dollop of whipped cream on top of the final layer of coulis. Garnish with another raspberry and mint leaves.