Wild Berry Parfait with Mascarpone

Course: Dessert

Cuisine: American / French

Keyword: fruit parfait recipe, the best summer dessert

Prep Time: 20

Granola Preparation (can be done in advance): 1

Total Time: 1 20

Servings: people

Calories: 396kcal

Author: Kris Longwell

Wild Berry Parfait with Mascarpone is so refreshing and so good. Serve in a Bell or Mason jar for easy transport and fun presentation. The homemade granola puts it over the top! So good! (double recipe to serve 8 to 10 people)

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Equipment

Jars for serving

Ingredients

For the Granola

Vegetable oil for greasing the pan
1½ cups rolled oats aka: Old Fashioned
1 cup pecans roughly chopped, or walnuts
½ cup sweetened coconut flakes
¼ cup brown sugar light or dark
¼ cup maple syrup pure
¼ cup vegetable oil plus more for greasing the pan
1 tsp cinnamon ground

For the Parfait

4 tbsp orange juice freshly squeezed from 2 oranges
2 tbsp honey
¼ cup sugar
4 cups strawberries hulled and sliced
1 cup blueberries
1 cup raspberries
8 oz Mascarpone cheese room temperature
8 oz Vanilla yogurt
1 tsp sugar
2 cups granola

Instructions

Do Ahead - Homemade Granola

Preheat oven to 300°F.
Liberally grease a baking sheet with vegetable oil.
Vegetable oil
Add the oats, pecans, and coconut to the pan and use a spatula to mix it all together.
1½ cups rolled oats, 1 cup pecans, ½ cup sweetened coconut flakes
In a small bowl, whisk together the brown sugar, maple syrup, oil, and cinnamon. Pour over the oats mixture and use a spatula and your hands to coat completely.
¼ cup brown sugar, ¼ cup maple syrup, ¼ cup vegetable oil, 1 tsp cinnamon
Place the pan in the oven and bake for about 35 to 40 minutes, stirring every ten minutes. Once the granola is somewhat crisp and lightly golden, remove it from the oven and let the granola cool completely in the pan. If not using immediately, place it n a container with a tight-fitting lid (no need to refrigerate).

Assemble the Parfait

In a bowl, whisk together orange juice, honey, and sugar.
4 tbsp orange juice, 2 tbsp honey, ¼ cup sugar
Gently fold in fruit. Cover with plastic wrap and chill in the refrigerator for 15 minutes, or up to 2 hours.
4 cups strawberries, 1 cup blueberries, 1 cup raspberries
In another bowl, whisk together Mascarpone, yogurt, and sugar until smooth.
8 oz Mascarpone cheese, 8 oz Vanilla yogurt, 1 tsp sugar
In a serving glass (such as a Bell or Mason jar), add a layer of the fruit, and then a layer of the Mascarpone sauce, a layer of the granola. Top with another layer of Mascarpone, and then fruit. Garnish with a dollop of Mascarpone and a sprinkling of granola.
2 cups granola
Repeat for remaining servings. Serve at once, or chill in the refrigerator for up to 8 hours.

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

The granola can be made up to 5 days in advance. You will have extra granola left over. It's amazing on ice cream, yogurt, and on its own.

The recipe can easily be doubled or tripled to feed a crowd. The parfaits can be assembled up to 8 hours in advance. Keep chilled in the fridge until ready to serve.

Leftovers will keep in the fridge for up to 2 days.

Nutrition