It is important to assemble the watermelon and mascarpone parfaits right before serving, so plan accordingly.
Plus: More Dessert Recipes and Tips
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 It
In a bowl, combine the watermelon, lime zest and minced mint. Refrigerate until chilled.
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.
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.
The mascarpone cream can be refrigerated for 1 day.
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