Ingredients:

  • 1 (10.75 ounce/305g) loaf pound cake, store-bought or homemade, cut into 1-inch cubes
  • 1 pint (568ml) fresh strawberries, hulled and sliced
  • 1 pint (568ml) fresh blueberries
  • 1 cup (237ml) fresh raspberries
  • 2 tablespoons (30ml) granulated sugar
  • 1 tablespoon (15ml) lemon juice
  • 8 ounces (227g) mascarpone cheese, softened
  • 1 cup (237ml) heavy cream
  • 1/2 cup (100g) powdered sugar, sifted
  • 1 teaspoon (5ml) vanilla extract
  • 1/2 vanilla bean, seeds scraped (optional)
  • Fresh mint leaves (optional)
  • Edible glitter (red, white, and blue) (optional)

Instructions:

  1. Gently combine strawberries, blueberries, raspberries, sugar, and lemon juice in a bowl. Let stand for 15 minutes to macerate and release their juices.
  2. In a mixing bowl, beat the softened mascarpone cheese with an electric mixer until smooth. Add the heavy cream, powdered sugar, vanilla extract, and vanilla bean seeds (if using). Beat until stiff peaks form. Be careful not to over-beat.
  3. Layer the pound cake cubes, berry mixture (including the juices), and mascarpone cream in each parfait glass. Repeat layers until the glass is nearly full.
  4. Cover the parfaits with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
  5. Before serving, garnish with fresh mint leaves and edible glitter, if desired.