Watermelon and Mascarpone Parfaits

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

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  • Servings: 10

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  • 5 1/2 cups diced (1 inch) watermelon
  • 1 teaspoon finely grated lime zest
  • 3 tablespoons minced mint, plus whole mint leaves, for garnish
  • 1 1/4 cups mascarpone (about 9 1/2 ounces), at room temperature
  • 3/4 cup heavy cream
  • 3 tablespoons sugar
  • 1 tablespoon plus 1 teaspoon fresh lime juice
  • 1 1/4 teaspoons pure vanilla extract
  • Lime slices, for garnish

How to make this recipe

  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.

Contributed By Photo © James Baigrie Published July 2001

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