Your place for traditional Italian recipes
Custom Search
Italian Parfait Recipes
Lemon Mousse Parfait
Lemon Mousse Parfait
Lemon Mousse Parfaits
(Makes four 2/3-cup glasses)


1/2 cup sugar
2 teaspoons cornstarch
3 egg yolks
1 tablespoon grated lemon zest
1/4 cup lemon juice
1 cup heavy cream

1/4 cup raspberry or strawberry jam
Red food coloring (optional)


Mix sugar and cornstarch in a small saucepan.  Whisk in the egg yolks,
lemon zest and juice until blended.  Cook over medium heat, stirring
constantly until mixture boils, about 3 to 4 minutes.  Reduce the heat to
medium-low and cook 2 minutes longer.  Remove from heat.  Pour the
mixture through a strainer set over a bowl.  Place a piece of plastic wrap
directly on the surface.  Refrigerate at least 1 hour and up to overnight.

Using an electric mixer, beat the cream until stiff peaks form.  Fold in the
lemon mixture until well blended.  Refrigerate about 1 hour before assembling
the parfaits.

With a spatula, press the jam through a strainer set over a bowl to remove
the seeds.  Add a few drops of food coloring to the jam until bright red.

To assemble the parfaits:
Have ready 4 clear glass parfait or champagne glasses or goblets.

Transfer mousse and jam into separate pastry bags.  Cut a 1/2-inch tip off the
bottom of the mousse bag and a tiny tip off the jam bag.  Pipe a small
amount of mousse into the bottom of each glass.  Pipe 3 or 4 dots of jam on
the mousse against the inside of the glass.  Cover with another layer of

Insert a skewer through the top layer of mousse into the center of one jam
dot.  Push the skewer down through the jam against the side of the glass. 
Pull the skewer in and up and see that a heart has been formed.  Continue
forming hearts with the remainder of the jam dots.  Repeat layers of mousse
and jam; top with a layer of mousse.  Refrigerate until serving.
Peach and Raspberry Spuma
(Serves 4)

The Italian word, spuma, means foam or froth.  In this recipe egg whites
create a type of frozen meringue.


1/2 cup water
3/4 cup sugar, divided
5 peaches, pitted and peeled
12 ounces raspberries
2 large egg whites


Bring water and 1/2 cup sugar to a boil in a small saucepan.  Stir until the
sugar dissolves; remove from heat and cool slightly.  Refrigerate the syrup for
30 minutes.

Slice 3 of the peaches.  Add them to a food processor with half of the
raspberries and 1/4 cup of the cooled syrup.  Puree the mixture until smooth.
Taste and add more syrup if you prefer it sweeter.  Press the mixture through
a fine sieve; discard the solids.  Refrigerate for 1 hour.

Put the egg whites and remaining 1/4 cup of sugar in a heatproof bowl.  Place
the bowl over a saucepan of simmering water.  Whisk until the sugar is
dissolved and the mixture is hot, about 2 minutes.  Remove from the heat.
With an electric mixer on high speed, beat the mixture until stiff glossy peaks
form.  Gently fold the fruit puree into the egg whites.  Freeze the mixture in an
ice cream maker according to manufacturers instructions.  Transfer the spuma
to a container and freeze for at least 1 hour.

Slice the 2 remaining peaches.  Layer the peaches and remaining raspberries
with the spuma in 4 glasses.

Note: The egg whites in this recipe are not fully cooked and should not be
eaten by persons with health concerns.
Mascarpone, Chocolate & Strawberry Parfaits
(Serves 4)


1/2 cup semi-sweet chocolate chips
2 tablespoons half-and-half
1/2 cup mascarpone cheese
1/2 teaspoon vanilla
1 tablespoon sugar
2 cups chopped fresh strawberries, divided
4 whole strawberries


Combine chocolate chips and half-and-half in a small saucepan.  Cook over
very low heat 2 minutes or until chocolate melts, stirring constantly. Set

Stir together mascarpone, vanilla, and sugar in a small bowl. Set aside.

Spoon 1/4 cup strawberries in each of 4 tall parfait glasses.  Top with 2
tablespoons mascarpone mixture, 1/4 cup strawberries, 1 tablespoon
chocolate.  Repeat layers one more time.  Refrigerate for 1 hour.  Top each
parfait with 1 whole strawberry.
Tiramisu Parfaits
(Serves 4)


8 ladyfingers
Coffee flavored liqueur, such as Kahlua
Cocoa powder for dusting
1/2 cup shaved semi-sweet chocolate
1 quart mascarpone gelato

4 wine glasses or clear dessert glasses


To assemble:
Break 4 of the ladyfingers into 3 or 4 pieces.  Place them in the bottom of
each of the 4 serving glasses.  Drizzle a little of the coffee liqueur on them
until they are moist.  Sprinkle a little of the chocolate shavings over each; dust
with cocoa.  Add a scoop of the mascarpone gelato and level the surface with
a spoon.  Repeat the layers again ending with the gelato.  Dust the top of
each parfait with cocoa powder and few chocolate shavings and serve.
Lemon Mousse Parfaits
Peach and Raspberry Spuma
Mascarpone, Chocolate, and Strawberry Parfaits
Tiramisu Parfaits
Home     |    Privacy Policy    |   Contact Us
Copyright  2001 - 2016   Sandra Laux
Parfait Recipes
Back to top >>
Affogato is an Italian drink that makes a
wonderful alternative to iced coffee on a hot
summer day.  Affogato literally means
"drowned". It generally consists of  gelato
(Italian ice cream) that is topped with hot
espresso or a liqueur.
Cream Puffs
Italian Cream Cake
Italian Rum Cake
Pasta Ciotti
Print Friendly and PDF