This refined dessert combines tender roasted plums—caramelized with honey and a splash of balsamic—with a rich, lightly sweetened mascarpone cream. Layered with crushed cookies or biscotti for texture, it’s a perfect balance of tangy fruit, creamy indulgence, and a little crunch.
Yields4 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins
Roasted Plums
4ripe plums, pitted and sliced
2tbsphoney or maple syrup
1tspbalsamic vinegar
½tspvanilla extract
Pinch of ground cinnamon
Tiny pinch of salt
Mascarpone Cream
8ozmascarpone cheese
¾cupheavy cream
3tbsppowdered sugar (or to taste)
½tspvanilla extract
Optional: ½ tsp lemon zest
Cookie Crumble Base
½cupcrushed biscotti, amaretti, shortbread, or graham crackers
Optional: 1 tbsp melted butter for a richer texture
Roast the Plums
1
Preheat oven to 375°F (190°C).
In a bowl, toss sliced plums with honey, balsamic vinegar, vanilla, cinnamon, and salt.
Spread onto a parchment-lined baking dish and roast for 20–25 minutes, or until soft, caramelized, and syrupy.
Cool completely. You can refrigerate them to speed up chilling or make them ahead.
Make the Mascarpone Cream
2
In a mixing bowl, whisk together mascarpone, heavy cream, powdered sugar, vanilla, and lemon zest (if using) until thick, creamy, and fluffy (soft peaks).
Do not overwhip or it may become grainy—stop once it holds its shape.
Prepare the Cookie Crumble
3
Crush your chosen cookies (biscotti, shortbread, etc.) into small crumbs or chunks.
Mix with melted butter if you want a richer, more cohesive base layer (optional).
Assemble the Parfaits
4
In clear glasses or small jars, layer:
A spoonful of cookie crumble
A generous dollop of mascarpone cream
A layer of roasted plums + juices
Repeat once more, finishing with a swirl of cream and a couple plum slices or syrup drizzle on top. Optional garnishes: fresh thyme, mint, or toasted almonds.
Chill & Serve
5
Serve immediately for a warm-cold contrast, or chill for 30–60 minutes for a firmer set and deeper flavor meld.
Tips for Success
6
Let plums fully cool before assembling if you want the mascarpone to hold its structure.
For an earthier note, add a splash of amaretto or orange liqueur to the cream.
Use seasonal stone fruit like apricots or nectarines if plums aren’t available.
Variations
7
Swap mascarpone with Greek yogurt or crème fraîche for a tangier version
Make it vegan using whipped coconut cream and maple-roasted plums
Add a layer of crushed pistachios or hazelnuts for extra crunch
Suggested Pairings
8
Drink: Moscato, dessert wine, or vanilla rooibos tea
Serve after: Grilled meats or Mediterranean-inspired dishes
Occasion: Elegant dinner party, date night, or a summer brunch finale
Ingredients
Roasted Plums
4ripe plums, pitted and sliced
2tbsphoney or maple syrup
1tspbalsamic vinegar
½tspvanilla extract
Pinch of ground cinnamon
Tiny pinch of salt
Mascarpone Cream
8ozmascarpone cheese
¾cupheavy cream
3tbsppowdered sugar (or to taste)
½tspvanilla extract
Optional: ½ tsp lemon zest
Cookie Crumble Base
½cupcrushed biscotti, amaretti, shortbread, or graham crackers
Optional: 1 tbsp melted butter for a richer texture
Directions
Roast the Plums
1
Preheat oven to 375°F (190°C).
In a bowl, toss sliced plums with honey, balsamic vinegar, vanilla, cinnamon, and salt.
Spread onto a parchment-lined baking dish and roast for 20–25 minutes, or until soft, caramelized, and syrupy.
Cool completely. You can refrigerate them to speed up chilling or make them ahead.
Make the Mascarpone Cream
2
In a mixing bowl, whisk together mascarpone, heavy cream, powdered sugar, vanilla, and lemon zest (if using) until thick, creamy, and fluffy (soft peaks).
Do not overwhip or it may become grainy—stop once it holds its shape.
Prepare the Cookie Crumble
3
Crush your chosen cookies (biscotti, shortbread, etc.) into small crumbs or chunks.
Mix with melted butter if you want a richer, more cohesive base layer (optional).
Assemble the Parfaits
4
In clear glasses or small jars, layer:
A spoonful of cookie crumble
A generous dollop of mascarpone cream
A layer of roasted plums + juices
Repeat once more, finishing with a swirl of cream and a couple plum slices or syrup drizzle on top. Optional garnishes: fresh thyme, mint, or toasted almonds.
Chill & Serve
5
Serve immediately for a warm-cold contrast, or chill for 30–60 minutes for a firmer set and deeper flavor meld.
Tips for Success
6
Let plums fully cool before assembling if you want the mascarpone to hold its structure.
For an earthier note, add a splash of amaretto or orange liqueur to the cream.
Use seasonal stone fruit like apricots or nectarines if plums aren’t available.
Variations
7
Swap mascarpone with Greek yogurt or crème fraîche for a tangier version
Make it vegan using whipped coconut cream and maple-roasted plums
Add a layer of crushed pistachios or hazelnuts for extra crunch
Suggested Pairings
8
Drink: Moscato, dessert wine, or vanilla rooibos tea
Serve after: Grilled meats or Mediterranean-inspired dishes
Occasion: Elegant dinner party, date night, or a summer brunch finale
