Macerated Strawberries and Mascarpone Mint Parfaits

Macerated Strawberries and Mascarpone Mint Parfaits

I’ve tapped out of everything. I can’t remember what to put in Scarlett’s book bag any longer, her lunch is a total after thought, dinner is a lost cause, hell, this post is even late. Also, I’m suppose to get the gift for Scarlett’s teacher but I’ve lost the will to chase parents for a lousy $20.(I feel bad bothering all the moms who are equally checked out!) In other words, I need a vacation from responsibility. 

This delicious dessert was my last accomplishment. Just a mere week ago I was layering up this stellar cup of goodness for friends any family. After all, one afternoon of whipping up the elements yields you enough for a couple desserts. I was bringing it to friends as my contribution to our dinner invite, serving it to my own dinner party guests and throwing it down for Sunday brunches for the three of us. I was a domestic goddess. And then I hit the wall. I’m sure I’ll be back on track once this week of “lasts” (day of school, ballet class, recital, learning buddies lunch, pizza lunch, etc) has been put to bed. Until then, I’m not eating anything as nice as this. So please make this. Be better than me. I promise you’ll enjoy it as I did the past few weeks. And then, if you need to fall off the rails, I’ll be here for you next week.


Macerated Strawberries and Mascarpone Mint Parfaits


  • 16 oz fresh strawberries, hulled and quatered
  • 1/4 cup sugar
  • 1 cup mascarpone cheese
  • 2 lemons, zest and juices
  • 5 to 7 mint leaves, finely chopped
  • 1 tablespoon sugar
  • 2 teaspoon vanilla extract, divided
  • 6 full size graham crackers
  • 1 cup oats
  • 1/4 cup butter (1/2 stick), melted
  • 2 tablespoons brown sugar
  • 2 cups whipping cream, plus 2 tablespoons
  • 1 teaspoon lemon zest


For the macerated strawberries

Mix the quartered strawberries in a bowl with the sugar and the zest and juice of one lemon. Allow to sit in the refrigerator for at least 2 hours.

For the mascarpone mix:

Mix the mascarpone with the lemon juice and its zest, reserving 1 teaspoon of it for the whipped cream. Add the vanilla extract and sprinkle in the mint. Stir in 1 tablespoon of whipping cream. Blend until a smooth consistency. (Add a second tablespoon of cream if you'd like the mixture to be creamier.)

For the graham cracker mix:

Preheat the oven to 325

Places the graham crackers and oats in a food processor and buzz until they are the consistency of bread crumbs. Transfer them to a bowl and mix in the melted butter and two tablespoons of brown sugar.

On a baking sheet lined with parchment paper, spread the crumbs out in an even layer. Place in the oven to bake for 15 to 20 minutes, or until golden brown.

Once cooled, store the crumbs in an airtight container or mason jar.

For the whipping cream:

Using a stand mixer or electric hand mixer, place the whipping cream, lemon zest and vanilla in a cold aluminum bowl. Mix until soft peaks form. Using a spatula, scoop into a piping back or a large ziplock bag that is sitting in a large measuring cup with it's sides folded down. Remove from the measuring cup, close and then, when ready for assembling, clip off a tiny corner of the bag to pipe whipped topping into cups.


In a shallow dessert cup, put about two tablespoons of the graham mixture, two tablespoons of the mascarpone mix, a tablespoon or two of the strawberries, some more mascarpone and then top the whole lot off with some whipped cream and a teeny piece of fresh mint.


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