Peach and Mascarpone Parfaits

Peach and Mascarpone ParfaitsAdd these tasty Peach and Mascarpone Parfaits to your seasonal menus.

Peach and Mascarpone Parfaits
Makes 6
  • 3 large peaches, cut into ½-inch slices
  • ½ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 vanilla bean, seeds scraped, reserved, and divided
  • 1 teaspoon vanilla extract
  • 1½ cups heavy whipping cream
  • 4 tablespoons confectioners’ sugar
  • 1 (8-ounce) container mascarpone cheese, softened
  • 1½ cups crushed honey graham crackers, divided, plus more for garnish
  • ¾ cup lemon curd
  • Garnish: fresh basil, graham cracker crumbs
  1. In a medium bowl, toss peaches with granulated sugar, lemon juice, ½ vanilla bean seeds, and vanilla extract. Let sit for 30 minutes at room temperature, stirring occasionally. Strain juice mixture into a small bowl, and set aside.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat cream at medium speed until thickened. Slowly add confectioners’ sugar, and beat at medium-high speed until stiff peaks form. Add mascarpone cheese, and beat at low speed until just combined. (Do not overbeat.)
  3. In 6 (12-ounce) glass cups, layer 2 tablespoons crushed honey graham crackers, ¼ cup whipped cream, 1 tablespoon lemon curd, and about 3 peach slices. Repeat layers once. Place remaining whipped cream in a piping bag fitted with an open star tip (Wilton 1M), and pipe on top of peaches. Serve with reserved peach syrup. Garnish with basil and graham cracker crumbs, if desired.

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