As temperatures continue to rise to a boiling point (too early) for June, it’s time for some easy breezy, chilled, no-bake recipes.  This recipe is perfect for doing just that:  Blueberry and Limoncello Cream Parfaits !


Nothing pairs with blueberries better than lemons . . . nothing!  And nothing screams lemon any better than Italian limoncello!  So I decided to create these cute little blueberry parfaits with some sweet mascarpone cheese, limoncello, and lemon curd!  Oh YUM!

Plus oh so pretty to look at . . . good food eye candy, huh?

To make these even easier and not use a hot oven, I buy a high-quality lemon pound cake . . . hey, why not?  If it’s made in my local bakery, that’s good enough for me!

Topping off these creamy, dreamy parfaits, I crumbled buttery shortbread cookies and sprinkled them all over the top for a little extra sweet texture.


Blueberry Limoncello Cream Parfaits


Blueberry Limoncello Cream Parfaits


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Blueberry with Limoncello Cream Parfaits

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Roz
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


Units Scale

  • 1 tub mascarpone cheese
  • 1 small jar lemon curd
  • 1 Tbsp. limoncello
  • 1 tsp. freshly-squeezed lemon juice
  • 1 cup heavy cream
  • 1/4 cup sugar
  • lemon pound cake, sliced or cubed
  • 3 cups fresh blueberries
  • 2 cups blueberry sauce or pie filling
  • 20 shortbread cookies


  1. In a medium-sized bowl, blend mascarpone cheese, lemon curd, limoncello, lemon juice, cream, and sugar.
  2. In a small-bowl, gently mix 1 cup blueberries with blueberry sauce or pie filling.
  3. Put shortbread cookies In a heavy plastic freezer bag; using a rolling pin, roll over the cookies and crumble them . . . or use a mini-food processor.

Assemble Parfaits

  1. On the bottom of each glass, place 2 – 3 heaping spoonfuls of blueberry sauce/pie filling mixed with fresh blueberries.
  2. Next place 2 – 3 heaping spoonfuls of limoncello cream on top of blueberry sauce/pie filling.
  3. Place a layer of lemon pound cake slices/cubes on next.
  4. Layer fresh blueberries on top of cake layer.
  5. Layer slices/cubes of lemon pound cake again.
  6. Layer more fresh blueberries.
  7. Layer more limoncello cream on next.
  8. Garnish with fresh blueberries and shortbread cookie crumbles.

You’re very welcome Nancy!  Thanks for sharing your photo and thoughts about Blueberry and Limoncello Cream Parfaits!  Keep ’em coming!

We hope that you enjoy this recipe . . . with ‘amore’ from our cucina and acreage to you. 


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