22 Apr Berry & Balsamic Parfaits
Some of the best desserts, especially for entertaining, are those that come together with a few simple steps. These easy-yet-impressive Berry & Balsamic Parfaits fit the bill. Bake a homemade pound cake or choose to grab one from your favorite bakery or the grocery store. Layer it with berries soaked in Durant Fig Balsamic Vinegar for bold flavor paired with a dreamy mascarpone cheese filling. Make use of recycled jars or glasses for individual servings for any occasion. Recipe courtesy by Molly Allen.
Preheat the oven to 325°F and thoroughly grease a loaf pan.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Mix in the eggs one at a time and mix in the vanilla extract.
In a bowl, combine the flour and salt. Mix one-third of the flour mixture into the creamed butter mixture, and then mix in half of the milk and all of the sour cream. Mix in another third of flour, the remaining milk, and finish with the remaining flour mixture. Transfer the batter to the prepared pan.
Bake the cake for 40 to 45 minutes until a toothpick inserted in the center comes out clean. Allow the cake to cool for about one hour before inverting it and removing it from the pan.
In a medium bowl, combine the berries and Fig Balsamic Vinegar. Let sit for 30 minutes.
In a large bowl, whip the heavy cream and mascarpone cheese until soft peaks form. Mix in the sugar and lemon zest.
Cut the cooled pound cake into small cubes.
To assemble the parfaits, add layers of berries, pound cake, and cream filling to small jars or glasses.
Enjoy!
Ingredients
Directions
Preheat the oven to 325°F and thoroughly grease a loaf pan.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Mix in the eggs one at a time and mix in the vanilla extract.
In a bowl, combine the flour and salt. Mix one-third of the flour mixture into the creamed butter mixture, and then mix in half of the milk and all of the sour cream. Mix in another third of flour, the remaining milk, and finish with the remaining flour mixture. Transfer the batter to the prepared pan.
Bake the cake for 40 to 45 minutes until a toothpick inserted in the center comes out clean. Allow the cake to cool for about one hour before inverting it and removing it from the pan.
In a medium bowl, combine the berries and Fig Balsamic Vinegar. Let sit for 30 minutes.
In a large bowl, whip the heavy cream and mascarpone cheese until soft peaks form. Mix in the sugar and lemon zest.
Cut the cooled pound cake into small cubes.
To assemble the parfaits, add layers of berries, pound cake, and cream filling to small jars or glasses.
Enjoy!