by • March 12, 2015 • Recipes, SweetsComments (0)1768

A Ginger Snappy Parfait




Lemon Curd
6 tablespoons (3/4 stick) unsalted butter
2/3 cup sugar
1/2 cup fresh lemon juice
2 tablespoons finely grated lemon peel
2 tablespoons milk
Pinch of salt
3 large eggs 

Strawberry Compote
2 cups fresh strawberries sliced
3 tablespoons sugar

Creamy Filling
1 cup whipped cream (Whole Foods Market has a fabulous version)
1/3 cup mascarpone cheese

Crunchy Layer
8 ginger snap cookies  


Begin by Preparing the Lemon Curd

1 | Melt butter in heavy large saucepan over medium heat. Remove from heat.

2 | Whisk in sugar, fresh lemon juice, lemon peel, milk, and pinch of salt. Add eggs and whisk to blend.


3 | Cook over medium-low heat until thick enough for mixture to leave path on back of spoon, approximately 6 to 7 minutes (do not boil). Strain into medium bowl.

4 | Cover with plastic wrap, pressing directly atop lemon curd. Chill at least 2 hours.  

Sometimes, when I’m in a rush, I put the bowl in the freezer and stir it every 15 minutes until the curd is cold.  Just be careful to not forget about it.


Next, Assemble the Strawberry Compote

Toss all strawberry compote ingredients into a medium bowl, smush a few strawberries to create a bit of juice. Cover and set aside until you’re ready to assemble the parfait. 



Time for the Creamy Yumminess

In a medium bowl, combine the Light Whipped Cream and the 1/3 cup mascarpone cheese.

Some people may wish to whip their own whip cream but this is my short cut.



Lastly, Crush Those Cookies

Place the ginger snaps in a gallon size resealable bag, be sure it’s properly sealed and crush into small pieces with a mallet or rolling pin.



Time to Assemble

Arrange six 8-ounce canning jars or parfait glasses on your work surface and organize the components, from left to right:

Strawberries » Mascarpone Cheese Mixture » Lemon Curd » Crushed Ginger Cookies


1 | Begin by spooning 5 to 6 strawberry slices as the base

2 | Layer on 1 generous tablespoon of mascarpone whipped cream over berries—spread in an even layer.

3 | Add a generous tablespoon of the lemon curd—spread to the edges.

4 | Sprinkle 1 tablespoon crushed gingersnaps over the curd.

5 | Repeat layers of mascarpone whipped cream, lemon curd, and crushed gingersnaps.

6 | Top with remaining cream and a strawberry slice for garnish.

7 | Cover; chill parfaits at least 1 hour.

If you are using mason jar like this one, I recommend hand-washing with Grab Green Dish Soap to keep your jar in tip-top shape!  


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