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5.0 from 3 votes

Wild Berry Parfait with Mascarpone

Wild Berry Parfait with Mascarpone is so refreshing and so good. Serve in a Bell or Mason jar for easy transport and fun presentation. The homemade granola puts it over the top! So good! (double recipe to serve 8 to 10 people)

Prep Time
20 mins
Additional Time
1 hr
Total Time
1 hr 20 mins
Servings: 4 people
Calories: 396 kcal
Course: Dessert
Cuisine: French-American Fusion

Ingredients

For the Granola
  • vegetable oil for greasing the pan
  • 1½ cups rolled oats aka: Old Fashioned
  • 1 cup pecans roughly chopped, or walnuts
  • ½ cup sweetened coconut flakes
  • ¼ cup brown sugar light or dark
  • ¼ cup maple syrup pure
  • ¼ cup vegetable oil plus more for greasing the pan
  • 1 teaspoon cinnamon ground
For the Parfait
  • 4 tablespoon orange juice freshly squeezed from 2 oranges
  • 2 tablespoon honey
  • ¼ cup sugar
  • 4 cups strawberries hulled and sliced
  • 1 cup blueberries
  • 1 cup raspberries
  • 8 oz mascarpone cheese room temperature
  • 8 oz vanilla yogurt
  • 1 teaspoon sugar
  • 2 cups granola

Instructions

Do Ahead - Homemade Granola
    Cup of Yum
  1. Preheat oven to 300°F.
  2. Liberally grease a baking sheet with vegetable oil.
  3. Add the oats, pecans, and coconut to the pan and use a spatula to mix it all together.
  4. In a small bowl, whisk together the brown sugar, maple syrup, oil, and cinnamon. Pour over the oats mixture and use a spatula and your hands to coat completely.
  5. Place the pan in the oven and bake for about 35 to 40 minutes, stirring every ten minutes. Once the granola is somewhat crisp and lightly golden, remove it from the oven and let the granola cool completely in the pan. If not using immediately, place it n a container with a tight-fitting lid (no need to refrigerate).
Assemble the Parfait
  1. In a bowl, whisk together orange juice, honey, and sugar.
  2. Gently fold in fruit. Cover with plastic wrap and chill in the refrigerator for 15 minutes, or up to 2 hours.
  3. In another bowl, whisk together Mascarpone, yogurt, and sugar until smooth.
  4. In a serving glass (such as a Bell or Mason jar), add a layer of the fruit, and then a layer of the Mascarpone sauce, a layer of the granola. Top with another layer of Mascarpone, and then fruit. Garnish with a dollop of Mascarpone and a sprinkling of granola.
  5. Repeat for remaining servings. Serve at once, or chill in the refrigerator for up to 8 hours.

Notes

  • See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
  • subscribe to our YouTube channel.
  • The granola can be made up to 5 days in advance. You will have extra granola left over. It's amazing on ice cream, yogurt, and on its own. 
  • The recipe can easily be doubled or tripled to feed a crowd. The parfaits can be assembled up to 8 hours in advance. Keep chilled in the fridge until ready to serve. 
  • Leftovers will keep in the fridge for up to 2 days. 

Nutrition Information

Calories 396kcal (20%) Carbohydrates 41g (14%) Protein 22g (44%) Fat 12g (18%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 1g Cholesterol 60mg (20%) Sodium 129mg (5%) Potassium 498mg (14%) Fiber 16g (64%) Sugar 86g (172%) Vitamin A 915IU (18%) Vitamin C 105mg (117%) Calcium 337mg (34%) Iron 6mg (33%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 396

% Daily Value*

Calories 396kcal 20%
Carbohydrates 41g 14%
Protein 22g 44%
Fat 12g 18%
Saturated Fat 7g 35%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 1g 5%
Cholesterol 60mg 20%
Sodium 129mg 5%
Potassium 498mg 11%
Fiber 16g 64%
Sugar 86g 172%
Vitamin A 915IU 18%
Vitamin C 105mg 117%
Calcium 337mg 34%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.