Balsamic Laced Strawberry Parfaits With Mascarpone, Lemon Gelato, and Amaretti Cookie Crumble


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Serves 8 Servings | Prep Time | Cook Time

Why I Love This Recipe

From the Sauce du Jour Kitchen

For the Flavors of the Mediterranean Cooking Class - 111

Confession to make: I hate to bake! Plus, I don't really eat many desserts (unless it's chocolate) so I don't make many desserts, but....I love pulling off something super easy that tastes amazing and doesn't require preheating an oven. Come to Momma, little parfait baby!

This lovely dessert brought the wonderful flavors of the Med to the table and was a light and perfect ending to a heavy meal and I couldn't be more proud of my sweet baby!


Ingredients You'll Need

1 cup wine – for the cook
1 cup Mascarpone cheese
1 Tablespoon Sugar
1 cup Limoncello Gelato, slightly softened
1 pound Strawberries cut into 1/2 inch dice (about 2 cups)
2 Tablespoons Brown Sugar
1/4 cup Balsamic Vinegar (can sub Chocolate Balsamic or Fig Balsamic)
Italian Amaretti cookies or biscotti


Directions

Stir the white sugar into the mascarpone. Stir the softened Gelato into the mascarpone/sugar mixture and put it in the freezer for 15-20 minutes or the refrigerator for 30 or more minutes, to chill while prepping the rest.


Wash and dice the strawberries and place in a bowl. Top with the brown sugar and balsamic vinegar and toss to coat. Let the berries macerate for about 15-20 minutes, stirring occasionally.


Crumble enough cookies or biscotti to make about 1 cup.


Put 1 Tablespoon of cookie crumble in the bottom of a small parfait glass. Top with about 1/8 cup of the strawberries, pouring a bit of the juices into glass.


Add about 1/4 cup of the mascarpone/gelato mixture, another 1/8 cup of berries and one more Tablespoon of cookie crumble.


Add a drizzle of balsamic reduction (or straight balsamic vinegar) if desired and garnish with a sprig of mint.


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