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Watermelon and Mascarpone Parfaits
© James Baigrie

Watermelon and Mascarpone Parfaits

  • SERVINGS: 10

It is important to assemble the watermelon and mascarpone parfaits right before serving, so plan accordingly.

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  1. 5 1/2 cups diced (1 inch) watermelon
  2. 1 teaspoon finely grated lime zest
  3. 3 tablespoons minced mint, plus whole mint leaves, for garnish
  4. 1 1/4 cups mascarpone (about 9 1/2 ounces), at room temperature
  5. 3/4 cup heavy cream
  6. 3 tablespoons sugar
  7. 1 tablespoon plus 1 teaspoon fresh lime juice
  8. 1 1/4 teaspoons pure vanilla extract
  9. Lime slices, for garnish
  1. In a bowl, combine the watermelon, lime zest and minced mint. Refrigerate until chilled.
  2. In a bowl, combine the mascarpone, cream, sugar, lime juice and vanilla. Using an electric mixer, beat at low speed until fluffy. Do not overbeat.
  3. Spoon one-third of the watermelon into Champagne flutes or wineglasses and top with half of the mascarpone. Add another layer of watermelon and mascarpone. Top with a final layer of watermelon, garnish with mint leaves and lime slices and serve.
Make Ahead
The mascarpone cream can be refrigerated for 1 day.