We love summer baking, but when it’s really hot outside those ovens should stay off. Beat the heat with these desserts, which are quick to prepare without using the oven or the stovetop.
Raspberry-Mascarpone Parfaits with Amaretti
Amaretti are delicate Italian cookies with a bitter almond flavor. Place them in a zippered bag and gently crush with the bottom of a cup or with a rolling pin to create a perfect coarse texture. Light and airy, they add a delicious crunch when layered with mascarpone cheese and summer raspberries.
1 1/2 cups (12 oz./375 g.) mascarpone cheese
1 cup (8 fl. oz./250 ml.) heavy cream
4 oz. (125 g.) white chocolate, coarsely chopped
3 cups (12 oz./375 g.) raspberries, plus more for garnish
18 amaretti cookies, coarsely crushed, plus more crushed cookies for garnish
In a bowl, using an electric mixer, briefly beat the mascarpone and heavy cream on medium speed until smooth, about 10 seconds. Place the white chocolate in the top of a double boiler over (not touching) barely simmering water, and heat, stirring often, until melted and smooth. Add the melted chocolate to the cream and beat on medium speed until well blended and slightly thickened, about 45 seconds. (If the white chocolate forms small lumps, briefly place the pan over simmering water again, then beat until smooth.)
Have ready six 8-fl. oz. (250 ml.) glasses. Put 2 heaping tablespoons of the raspberries in the bottom of each glass. Spoon about 2 heaping tablespoons of the cream mixture over the berries. Sprinkle with 1 heaping tablespoon of the crushed cookies. Repeat with layers of the fruit, cream mixture and cookies, ending with the cream, to make as many layers as you can in each glass.
Refrigerate for at least 2 hours or up to 8 hours; the longer the parfaits chill, the more the cookie crumbs will soften. Garnish with raspberries and crushed cookies and serve. Serves 6.
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Featured recipe from Dessert of the Day, by Kim Laidlaw.