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
- ΒΌ 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.