Recipe: Mascarpone Raspberry Parfaits

the appetizer:

Discover morsels of delight in Bite-Size Desserts: Creating Mini Sweet Treats, From Cupcakes and Cobblers to Custards and Cookies by Carole Bloom, including recipes for Raspberry, Ginger and Honey Shortcakes; Pavlovas with Passion Fruit Sauce; and Mascarpone Raspberry Parfaits.

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Mascarpone Raspberry Parfaits

Makes twelve 1/4-cup servings
Use twelve 2-ounce mini parfait
or mini martini glasses

Rich, creamy mascarpone custard is alternately layered in a mini parfait glass with raspberry sauce, then topped with fresh raspberries. In France, this type of layered dessert is called a verrine, referring to the glass it is layered in, and is currently the latest trend. This dessert is so light and fresh that it feels like you're eating a cloud. Both the mascarpone custard and the raspberry sauce can be made a few days in advance, then the parfait can be assembled before serving. This recipe contains raw eggs, which the USDA recommends not to be eaten by pregnant women, very young children, the elderly, and people with compromised immune systems.

1/2 pound mascarpone, softened
3 extra-large egg yolks at room temperature
4 tablespoons (1-1/2 ounces) granulated sugar, divided
1 teaspoon pure vanilla paste
1/4 teaspoon freshly grated nutmeg
Pinch of kosher or fine-grained sea salt
2 extra-large egg whites, at room temperature
1 cup fresh or defrosted fresh-frozen raspberries
2 tablespoons (3/4 ounce) superfine sugar
1 tablespoon framboise, Chambord, kirsch, or Grand Marnier
1 teaspoon freshly squeezed lemon juice
12 fresh raspberries

Mascarpone Custard

Whisk the mascarpone in a 2-quart mixing bowl until smooth.

Whip the egg yolks and 2 tablespoons of granulated sugar in the bowl of an electric stand mixer with the wire whip attachment or in a large mixing bowl using a hand-held mixer on medium speed until the mixture holds a slowly dissolving ribbon as the beater is lifted, about 5 minutes.

Fold the whipped egg yolks into the mascarpone in 3 stages, blending thoroughly. Add the vanilla paste, nutmeg, and salt and mix well.

Whip the egg whites in a grease-free bowl of an electric stand mixer with a grease-free wire whip attachment or in a grease-free large mixing bowl using a hand-held mixer on medium speed until frothy. Sprinkle on the remaining 2 tablespoons of granulated sugar and whip until the whites hold soft peaks. Fold the whipped whites into the mascarpone mixture in 3 stages, blending thoroughly.

Tightly cover the bowl with plastic wrap and chill until ready to use.

Raspberry Sauce

Puree 1 cup of fresh or fresh-frozen raspberries in the work bowl of a food processor fitted with the steel blade. Strain into a 1-quart bowl, pushing through as much of the liquid as possible, eliminating the seeds. Add the superfine sugar, liqueur, and lemon juice and stir together thoroughly.

Assembly

Place the mini parfait or mini martini glasses on a serving tray or flat surface. Place 1 teaspoon of raspberry sauce in the bottom of each glass. Cover the raspberry sauce with 2 generous tablespoons of the mascarpone custard. Slightly shake each glass to evenly distribute the custard. Spoon 1 teaspoon of raspberry sauce over the top of the custard. Place one of the remaining raspberries, with the pointed end facing up, on top of the raspberry sauce in each glass.

Serve immediately.

Keeping

The mascarpone custard and the raspberry sauce can be made up to 4 days in advance. Keep them tightly covered, separately, in the refrigerator.

Making a Change

For the sauce, replace the raspberries with blueberries or blackberries, and garnish with the same type of berry.

from
Bite-Size Desserts: Creating Mini Sweet Treats,
From Cupcakes and Cobblers to Custards and Cookies
by Carole Bloom
Wiley 2008
Hardcover; $24.95; 198 pages
ISBN: 0470226978
ISBN-13: 978-0-470-22697-1
Recipe reprinted by permission.

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