Blueberry and Limoncello Cream Parfaits
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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 !
BLUEBERRIES!
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.
Enjoy!
.Eev
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Blueberry with Limoncello Cream Parfaits
Ingredients
- 1 tub mascarpone cheese
- 1 small jar lemon curd
- 1 Tbsp. limoncello
- 1 tsp. freshly-squeezed lemon juice
- 1 cup heavy cream
- ¼ cup sugar
- lemon pound cake, sliced or cubed
- 3 cups fresh blueberries
- 2 cups blueberry sauce or pie filling
- 20 shortbread cookies
Instructions
- In a medium-sized bowl, blend mascarpone cheese, lemon curd, limoncello, lemon juice, cream, and sugar.
- In a small-bowl, gently mix 1 cup blueberries with blueberry sauce or pie filling.
- 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
- On the bottom of each glass, place 2 - 3 heaping spoonfuls of blueberry sauce/pie filling mixed with fresh blueberries.
- Next place 2 - 3 heaping spoonfuls of limoncello cream on top of blueberry sauce/pie filling.
- Place a layer of lemon pound cake slices/cubes on next.
- Layer fresh blueberries on top of cake layer.
- Layer slices/cubes of lemon pound cake again.
- Layer more fresh blueberries.
- Layer more limoncello cream on next.
- Garnish with fresh blueberries and shortbread cookie crumbles.
We hope that you enjoy this recipe . . . with ‘amore’ from our cucina and acreage to you.
Such a perfect treat for this time of the year – love lemon and blueberries.. so beautiful
I’m not able to see the recipe for this. Could you help? This sounds like a delicious recipe to use with the limoncello we brought back from our trip to Italy.
Hi Jennifer,
I found the recipe, thank goodness. It is now re-posted here on this blog post. Again, thank you for letting me know about this and also for your patience.
Be well, ciao!
Roz
Made this once and making it again in a few days for a friends birthday. HUGE hit with all that had it. Delicious.
Just can’t remember how big of a tub of marscapone I used.
16 oz?
Thanks for your response.
Hi Judy,
I apologize for not being specific on my blog about the size of the mascarpone tub. It is the 8 oz. size that can be found in most grocery stores or online.
I am so so thrilled to read that you enjoyed this little creation of mine. If you don’t mind, could you take a photo of your next batch and I’ll be happy to share it on the blog post, with your anonymity protected of course.
Thank you again!!!
Roz
How many parfaits does this recipe make? Looks wonderful and I can’t wait to try it!
It makes about 6 total Nancy!
Thanks for stopping by!
Roz
How many ounces is a small jar of lemon curd? My local market only sells 10 oz jars, is that too much? These look delicious and I can’t wait to make them for a party next week!
Hi Lauren,
The jars that I have in my pantry are also 10 oz. jars. which is what I called a small jar ( I will go back and add that specific weight). And when you’re making your recipe, play with it and add more or less of what you like. It’s very good and you will have enough left over to make the little lemon tarts on the next post! Super easy once the lemon filling is made!
Let me know what you think!
Thanks Lauren,
Roz
Can I make the limoncello cream one day in advance
Hi Lynda,
Oh yes, you can make it ahead for a day or two in fact. It may become thicker after being in the refrigerator, but just warm it up to a consistency that allows you to pour it all over when you decide to use it.
Thanks for stopping by . . . and when you make it, please take a picture and I’ll share it on my blog in this post, if you’d like!
Cheers and enjoy!
Roz
Can I make the limoncello cream in advance
Yes, absolutely! Great idea too, Lynda!
Ciao,
Roz
I saw these on Instagram and am so glad you posted the recipe! They are beautiful! The limonchello cream sounds so good. I have to make this dessert for my mom. She loves trifles and she loves lemon. I have never seen a lemon pound cake at the store. I will have to look around for one. Great summer dessert, Roz!
Thanks Shari! All I can say is that these little parfaits are super easy and perfect for these hot, hot summer days! Hope you’re staying cool in a pool! I miss the pool that I had in Scottsdale! Hopefully, some day again I’ll have another one. What a relief in this heat!
Hugs,
Roz
Lake Michigan has been keeping us fairly cool here in early June but we are heating up! Your very lemony parfaits look delicious and for me, the more lemon, the better! So pretty too.
Thanks Susan! I could really use an escape to Michigan right now . . . these 90+ temps are really taking their toil on everything. Enjoy those cooler Michigan summers!
Roz
Dear Roz, These are perfect eye candy!! I love limoncello and blueberries do go perfectly. Looks delicious! xo Catherine
Oh thank you so much Catherine! Your comment is so sweet! I hope you’re having a wonderful summer!
Hugs,
Roz
My mouth was watering from your photos alone—and then I read the recipe! This could be the perfect summer recipe 🙂
Hi LIz, it’s a good one for beating the heat and not having to turn on the stove, oven OR grill. Hope you’re staying cool!
Roz
a wonderful idea for these days Roz,also here the temperatures are too hot for June ! Have a nice week, un abbraccio !
I agree Chiara! It is so hot! I hope you are enjoying your holiday vacation!
Baci,
Roz
Oh how I love this Roz. It will be nice to throw this together on days when I don’t want to bake, but want to present a beautiful and delicious dessert, using a store bought pound cake.
Linda, you are so right about these little parfaits! So easy, and so nice and cold for a simple, chilled summer end-of-meal treat. The limoncello adds just enough Italian-ness too! I know that you have got to have extraordinary bakeries where you live in NJ. So just pick up a freshly baked pound cake and make life easier. The owners will appreciate your patronage too and who doesn’t need a little help in the kitchen now and then? I know that I do!
Baci,
Roz
I had lots of blueberries and blackberries last few days and still crave more! Your parfaits look totally irresistible!
Thanks Angie! I love blue and blackberries! They SING “Summer”!
Roz
Looks fantastic Roz – we just bought our first ever Limencello the other day.
I hope you enjoy that new bottle of Limoncello Larry . . . it’s so versatile and of course, delicious on its own!
Roz