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.