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+ servings

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!
Prep Time20 mins
Total Time50 mins
Servings: 10 parfaits


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


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. 


Recipe for lemon marscapone cream adapted from Foodtasia