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Blueberry with Limoncello Cream Parfaits

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  • Author: Roz
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

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

Instructions

  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.

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