Raspberry and Balsamic Parfaits

  • Yield : 4 servings
  • Prep Time : 5m
  • Cook Time : 5m
  • Ready In : 25m
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  • Vegetable oil cooking spray
  • 2 cups fresh raspberries (8 ounces)
  • 3 tablespoons aged balsamic vinegar (aged for 5 to 10 years)
  • 1/3 cup turbinado sugar (recommended: Sugar in the Raw)
  • 1 cup mascarpone, at room temperature (8 ounces)
  • 1/4 cup sour cream, at room temperature
  • 3 tablespoons honey


Step 1

Line a small baking sheet with parchment or wax paper. Spray with cooking spray and set aside.

Step 2

In a small bowl, carefully toss the raspberries and vinegar together. Let the mixture stand for 15 minutes.

Step 3

Heat a 10-inch nonstick skillet over medium heat. Add the sugar and cook, stirring occasionally, until the sugar melts, about 5 minutes. Pour the sugar onto the prepared baking sheet and allow to cool, 5 to 10 minutes (the sugar will be hot). When cool enough to handle, crumble into small pieces.

Step 4

In another small bowl, mix together the mascarpone cheese, sour cream, and honey until smooth.

Step 5

Spoon the raspberry mixture into 4 (8-ounce) glasses. Dollop the mascarpone mixture on top. Sprinkle with the crumbled sugar and serve.

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