• Fast

Ingredients

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

Directions

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.