Strawberry Mascarpone Mousse ParfaitsJump to Recipe
This Strawberry Mascarpone Mousse Parfait is incredibly easy and tastes like strawberries and cream! Roasted strawberry puree combined with whipping cream, mascarpone and crushed shortbread cookies makes this the perfect quick summer dessert.
Why this Strawberry Mousse is a Must Make Summer Dessert!
I don’t know about you but during the warmer summer months, I would rather spend less time in the kitchen and more time outside. This dessert was designed to whip up quickly and with minimal ingredients. I struggled with what to call this dessert because it tastes like a strawberries and cream parfait with shortbread cookies- its so delicious! But also has a silky smooth mousse texture, so strawberry mascarpone mousse parfait is what I landed on.
We have been on a strawberry dessert kick lately because it’s the best fruit to kick off summer. We are loving this No-Churn Strawberry Shortcake Ice Cream and it also uses the roasted strawberry puree and similar ingredients to the mousse, so doubling the batch is highly encouraged!
How to Make Strawberry Mascarpone Mousse
This mousse is so delicious and rich with strawberry flavor because it calls for roasting the strawberries first. If you want to skip turning the oven on, that works too. Just throw the strawberries on the stove top for 20 minutes. But I promise you, roasting them makes a significant difference. I tested the recipe both ways- check out this post about roasting strawberries and why its a total game changer!
The mousse filling is just whipped cream, mascarpone and a can of Eagle Brand Milk Sweetened Condensed Milk as the sweetener and added creaminess.
We love using Eagle Brand Milk because of the quality of the ingredients- it is made from only milk and sugar, no additives or preservatives. This helps with giving the mousse a creamy texture!
I used these Shortbread Cookies which can be found at almost any grocery store. We also tested the crumb by using waffle cone and graham crackers and loved all options! But overall, I felt that the shortbread cookies yields the most familiar flavor for Strawberries and Cream. The waffle cone was a runner up option and I would encourage you to use your favorite cookie!
This post is sponsored by Eagle Brand Sweetened Condensed Milk, but all opinions are my own.
Step 1 Roast the Strawberries
Step 2 Whip the heavy cream and mascarpone until medium-firm peaks form. Fold in the sweetened condensed milk. Optional to add lemon juice and zest but it does balance the sweetness. Add the strawberry puree.
Step 3 Assemble the parfaits by alternating between layers of the crushed cookie crumble and the mousse filling. Top with fresh strawberries. Enjoy right away or refrigerate for 2-12 hours if you prefer a more firm mousse filling.
I used these Julip Jelly Jars but you can use any jar that has a sealable lid or even a stemless wine glass for a fancier vibe! We definitely didn’t stress about even layers of cookie and mousse, this is not intended to be a perfect dessert just easy and delicious!
Store in an airtight container in the refrigerator for 1 week.
Strawberry Mascarpone Mousse Parfait
- 8 oz mascarpone 1 cup
- 1 cup heavy cream
- 1 14 oz Can Eagle Brand Sweetened Condensed Milk
- 1 lemon (juice + Zest)
- 1/4 cup roasted strawberry puree + 2 tablespoons for more intense strawberry flavor
- 1 box shortbread cookies crushed
- 1 lb Fresh Strawberries washed and cut
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract *optional
- 1/4 teaspoon almond extract *optional
- Juice of 1/2 a lemon
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Wash and cut strawberries and toss with sugar, lemon, and extracts.
- Place strawberries on a baking sheet and roast for 30 minutes or until fragrant and slightly caramelized
- Transfer warm strawberries to a medium saucepan on the stovetop and bring to a simmer. Allow to simmer for 10-15 minutes or until slightly thickened.
- Using a food processor, blender, puree the strawberries and transfer to the refrigerator to cool.
- Combine mascarpone and heavy whipping cream to a mixing bowl fitted with a whisk attachment and whisk on medium speed until medium-firm peaks form. Careful to not over mix or it will look curdled.
- Using a spatula, gently fold in the lemon juice, zest, sweetened condensed milk and strawberry puree until well combined.
- Using a food processor or zip lock bag, crush the shortbread cookies into a crumble
- Using a mason jar or dessert cup- add a layer of crushed shortbread cookies (2 tablespoons)
- Using a spoon or a piping bag, add a layer of tart filling. Keep alternating between the tart and crushed shortbread cookie layer. Top with freshly cut strawberries and or whipped cream
- Optional- allow to chill in the refrigerator for 2-12 hours if you prefer a firmer filling texture
- The tart filling will firm up after 2-12 hours in the refrigerator but can be enjoyed right away.
I discovered this by chance trying to find a recipe to use up mascarpone. It is SO amazing, I’ve made it 4 times now in a month. Everyone always loves it. Thanks so much for a great recipe 🙂