Lemon Raspberry Parfaits – These adorable parfaits are layered with Biscoff cookies, lemon marscapone mousse, and fresh raspberries to make for a cute little spring or summer treat!
I hope you all had a lovely Easter filled with love, great weather, and incredible food. Here in Atlanta, we had exactly that! You couldn’t ask for nicer weather, with highs in the 70s.
Easter may be behind us, but that won’t stop me from sharing another great spring dessert recipe with you. Hey, it may be too late for Easter but it’s not too late for Mother’s Day Brunch!
This spring I’ve been all about two things: eggs and lemon. Not together, but in their own separate dishes, like these bacon & blue cheese deviled eggs or these lavender lemon bars.
Lemon has been inspiring me in my baking just like berries usually do. Now, the two have come together to form one super special sweet and tart treat – Lemon Raspberry Parfaits!
Parfait Components
So what exactly makes these parfaits so yummy? They are a perfect balance of sweet and tart and smooth and crunchy. It’s important to have various textures in a parfaits to keep it interesting and tantalize the taste buds.
Let’s break down the layers:
- Crushed Biscoff cookies – crispy cinnamon cookies that pair perfectly with the lemon and raspberry flavors
- Lemon marscapone cream – lemon cream made from whipped cream folded into marscapone cheese and homemade lemon curd
- Fresh raspberries – I thought it was important to use whole, fresh berries instead of a jam or puree because of their bite. Too much creamy textures would be boring.
Tips & Tricks
In the process of making these lemon raspberry parfaits, I learned a few tips about getting them perfectly right. I’m sharing them with you below to help you avoid the mistakes I made the first time:
- Originally, I bought jarred lemon curd to use in this recipe. Huge mistake! It’s not creamy enough to get the texture we want for the lemon marscapone cream. Therefore, you MUST use homemade lemon curd for this recipe. It’s incredibly easy to do and you can use any recipe you want. Here’s a link to the recipe I used.
- The servings size for this recipe is 10 parfaits using 8 ounce parfait cups. However, if you have different sized jars, the servings will change so keep that in mind.
- The marscapone cheese must be cold when blending with the lemon curd. I mistakenly left the marscapone cheese to get to room temperature before mixing into the lemon curd. The result was a gloopy mess. Marscapone cheese isn’t as firm as cream cheese so it works best when chilled.
- To make these parfaits look as beautiful as possible, a piping bag is so helpful in layering the lemon marscapone cream neatly.
There you have it – yet another delicious lemon recipe to enjoy this spring and summer. But now it berries! I hope you love all the incredible textures in these refreshing treat!
Lemon Raspberry Parfaits
Ingredients
For the Lemon Marscapone Cream:
- 1 1/3 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1/2 cup granulated sugar
- 16 ounces marscapone cheese cold
- 1 1/2 cups homemade lemon curd (recipe linked below)
For the Lemon Raspberry Parfaits:
- 3 cups fresh raspberries
- 1 8.8-ounce package Biscoff cookies
- lemon marscapone cream
- lemon slices for garnish
Instructions
For the Lemon Marscapone Cream:
- Add heavy cream and vanilla extract to a bowl of a stand mixer. With the beater attachment, whip on medium low. Sprinkle in sugar as the cream beats. Once all the sugar is added, increase speed to medium high. Whip until stiff peaks form.
- In a separate bowl, blend marscapone cheese and homemade lemon curd in a large bowl. Gently fold in whipped cream until combined. Add cream mixture to a large piping bag without a piping tip.
For the Lemon Raspberry Parfaits:
- Crush one or two Biscoff cookie in the bottom of parfait dish. Cut off a large corner off the tip of the piping bag. Squeeze out a layer of marcapone cream. Top with a layer of raspberries. Add another layer of cream. Top with 1 crushed Biscoff cookie. Garnish with raspberry and a lemon slice. Repeat with remaining parfait dishes. Serving quantity will vary depending on the parfait dish.
Notes
Pin for later:
More treats you’ll love:
Traditional English Trifle
Lavender Lemon Bars
Lemon Poppyseed Scones
These parfaits have a wonderful harmony of flavors, and their velvety consistency seems like it would be a treat to eat.
I love creating desserts with mascarpone cheese! It has such a delicious and luscious texture. These parfaits are perfect for berry season, and would make a wonderful dessert for spring and summer celebrations!
This parfaits look amazing, Sharon! I love lemon mascarpone 🙂
These look divine!! Anything biscoff I’m sure is amazing!
These look super delicious. I love lemon and raspberry together. Definitely trying this out!
You had me a lemon curd. It’s so delicious! I’m going to try this recipe – looks simple and yummy. Thank you for the tips. They do help in getting it right!
Yum! I love the balance of the flavors in these parfaits, and the creamy texture sounds so delicious (especially with the raspberries and cookie crumbles). Theses are definitely going on the list for desserts to try!
Love the balance of sweet and crunchy! This will make a great afternoon snack!
Delicious and amazing flavors. This is so mouth melting and surely a treat to my family.
Absolutely delicious! Lemon and raspberry is a match made in heaven! This is the ultimate spring dessert!
These look PERFECT for Mother’s Day. Thanks for sharing, I can’t wait to serve them up!!
Yum! My tastebuds are already working overtime at the thought of this spring dessert. Hey, add blueberries too and it will be equally tantalizing for the fourth of July.