These Easy Mother’s Day Desserts Are Guaranteed to Make Mom Smile — simple layered parfaits that feel special but take minimal hands-on time. Bright lemon curd and fresh berries balance creamy whipped mascarpone for a light, lovely treat. Pair these with brunch sides like bangin breakfast potatoes for an easy holiday spread.
Why You’ll Love This These Easy Mother’s Day Desserts Are Guaranteed to Make Mom Smile
- Bright, fresh flavors that taste festive without fuss.
- Mostly no-bake prep so you can focus on presentation.
- Quick assembly means less time in the kitchen and more time together.
- Make-ahead friendly for stress-free morning service.
- Kid-approved layers make these family-friendly and fun.
Ingredients Needed
- Base
- 1 1/2 cups graham cracker crumbs (about 12 crackers, crushed)
- 3 tbsp unsalted butter, melted
- 1 tbsp granulated sugar
- Lemon Curd
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/3 cup fresh lemon juice (about 2 lemons)
- 3 tbsp unsalted butter, cubed
- Cream Layer
- 8 oz mascarpone cheese, room temperature
- 1 cup heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Toppings
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries
- Lemon zest for garnish
- Optional: mint sprigs
Step-by-Step Instructions
- Make the crust: stir graham crumbs, melted butter, and 1 tbsp sugar until combined; press a spoonful into 6 serving glasses to form the base.
- Cook lemon curd: whisk egg yolks and sugar, add lemon juice, and cook over medium-low heat, stirring constantly until thickened; remove from heat and whisk in butter. Cool slightly.
- Whip mascarpone cream: beat mascarpone, cold heavy cream, powdered sugar, and vanilla until soft peaks form.
- Layer cups: add a layer of lemon curd over the crust, then a layer of mascarpone cream, followed by berries; repeat if space allows.
- Chill: refrigerate assembled parfaits at least 1 hour to set and meld flavors.
- Finish and serve: top with extra berries, lemon zest, and a mint sprig just before serving.
Serving Suggestions These Easy Mother’s Day Desserts Are Guaranteed to Make Mom Smile
- Serve in clear glasses to show the pretty layers.
- Add shortbread cookies or biscotti on the side for dipping.
- Pair with sparkling lemonade or a light prosecco for a celebratory brunch.
- Top with toasted almond flakes for crunch.
- For a chocolate twist, serve alongside chocolate peanut butter heart desserts for a duo of treats.
Tips for Success These Easy Mother’s Day Desserts Are Guaranteed to Make Mom Smile
- Chill all bowls and beaters before whipping for faster, more stable peaks.
- Make the lemon curd ahead and cool fully; it keeps well refrigerated for up to 3 days.
- Use room-temperature mascarpone to avoid lumps when blending.
- Press crust firmly into the base so layers stay neat when serving.
- Taste and adjust sweetness, especially if berries are very tart.
Variations
Here are a few easy ways to change it up:
- Berry swap: use raspberries or blackberries instead of strawberries and blueberries.
- Dairy-free: substitute coconut cream whipped with 2 tbsp powdered sugar and use dairy-free cream cheese.
- Chocolate lemon: add a thin layer of melted dark chocolate over the crust before adding lemon curd.
Layered Parfaits with Lemon Curd and Berries
These simple layered parfaits combine bright lemon curd and fresh berries with creamy whipped mascarpone for a delightful Mother's Day dessert.
Ingredients
Base
- 1.5 cups graham cracker crumbs (about 12 crackers, crushed) For the crust.
- 3 tbsp unsalted butter, melted Helps bind the crust.
- 1 tbsp granulated sugar For added sweetness.
Lemon Curd
- 3 large egg yolks Creates the rich custard base.
- 0.5 cups granulated sugar For sweetness.
- 1/3 cups fresh lemon juice (about 2 lemons) Freshly squeezed is best.
- 3 tbsp unsalted butter, cubed To enrich the curd.
Cream Layer
- 8 oz mascarpone cheese, room temperature Should be softened for easier mixing.
- 1 cup heavy whipping cream, cold For whipped component.
- 1/4 cup powdered sugar For sweetness.
- 1 tsp vanilla extract For flavor.
Toppings
- 1 cup fresh strawberries, sliced For layering and garnish.
- 1 cup fresh blueberries For layering and garnish.
- Lemon zest for garnish To brighten the dish.
- Optional: mint sprigs For garnish.
Instructions
Preparation
- Make the crust: stir graham crumbs, melted butter, and 1 tbsp sugar until combined; press a spoonful into 6 serving glasses to form the base.
- Cook lemon curd: whisk egg yolks and sugar, add lemon juice, and cook over medium-low heat, stirring constantly until thickened; remove from heat and whisk in butter. Cool slightly.
- Whip mascarpone cream: beat mascarpone, cold heavy cream, powdered sugar, and vanilla until soft peaks form.
- Layer cups: add a layer of lemon curd over the crust, then a layer of mascarpone cream, followed by berries; repeat if space allows.
- Chill: refrigerate assembled parfaits at least 1 hour to set and meld flavors.
- Finish and serve: top with extra berries, lemon zest, and a mint sprig just before serving.
Notes
Serve in clear glasses to show the pretty layers. Add shortbread cookies or biscotti on the side for dipping. Pair with sparkling lemonade or a light prosecco for a celebratory brunch. Top with toasted almond flakes for crunch. For a chocolate twist, serve alongside chocolate peanut butter heart desserts for a duo of treats. Chill all bowls and beaters before whipping for faster, more stable peaks. Make the lemon curd ahead and cool fully; it keeps well refrigerated for up to 3 days. Use room-temperature mascarpone to avoid lumps when blending. Press crust firmly into the base so layers stay neat when serving. Taste and adjust sweetness, especially if berries are very tart.