Blackberry Lemon Parfait With Oat Cookie Crumble + Whipped Mascarpone

blackberry lemon parfait recipe - Coco Cake Land

blackberry lemon curd parfait recipe - Coco Cake Land

Note to self: never layer a f*cking dessert again. Do it for food photos, but then when you want to eat it yourself – JAM IT ALL TOGETHER IN A NORMAL PERSON BOWL. You’ll still get all the elements of this beautifully easy summer blackberry lemon parfait. Cool, creamy, not-too-sweet whipped mascarpone, the tang of lemon and blackberry and the crispy toasted texture of the salted oat cookie crumble.

easy summer blackberry lemon parfait recipe - coco cake land

blackberry lemon parfait recipe - Coco Cake Land

easy summer parfait - blackberry, lemon, whipped mascarpone + oat cookie crumble

I used store-bought lemon curd because I am completely okay with not making every element from scratch. But if you want to make the lemon curd, I’ve made Martha Stewart’s lemon curd recipe several times with excellent results. I also added a smidgen of blackberry jam on the top of the parfait too for an extra colour blast!

easy summer parfait - blackberry, lemon, whipped mascarpone + oat cookie crumble

Blackberry Lemon Parfait With Oat Cookie Crumble + Whipped Mascarpone

4 parfaits in 6 ounce glasses

For The Oat Cookie Crumble

  • 1/4 cup plus 2 tablespoons of coconut sugar (or light brown sugar)
  • 1/4 cup rolled oats
  • 1/3 cup whole wheat flour (or all-purpose flour)
  • 1/2 teaspoon sea salt
  • 4 tablespoons unsalted butter, cut into small cubes, at room temperature

For The Whipped Mascarpone

  • 8 ounces of mascarpone, room temperature
  • 1/2 cup icing sugar
  • zest of one small lemon
  • 1 cup heavy cream (33% milk fat), cold

Make The Oat Cookie Crumble

  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a medium bowl, sift together the sugar, oats, flour and salt.
  3. Add the unsalted butter, using your fingers to combine it all together until incorporated enough that it forms clumps.
  4. Using your fingers, place the oat mixture clumps onto the parchment paper, spreading out evenly.
  5. Bake for 15-20 minutes until toasty and browned. Let cool completely before using.

Make The Whipped Mascarpone

  1. In the bowl of a stand mixer with the beater attachment, whip the mascarpone, icing sugar and lemon zest on high to give it some volume.
  2. Turn off the mixer; swap out to the whisk attachment.
  3. Scrape down the sides of the bowl; add the cold whipping cream and beat on low until incorporated, about 30 seconds.
  4. Beat on medium-high until soft peaks form.

 

Assemble The Parfait

  1. Using a spoon, dollop a generous amount of whipped mascarpone into the bottom of your bowl or glass.
  2. Add a layer of lemon curd.
  3. Add another layer of mascarpone.
  4. Add a generous crumbly amount of cooled oat cookie crumble, broken into small pieces.
  5. Add another dollop of mascarpone.
  6. Add a spoonful of blackberry jam and top with fresh blackberries!

easy summer blackberry lemon parfait recipe - coco cake land

You will have plenty of oat cookie crumble left over – but I tell ya, this stuff won’t last long. Whether you’re sprinkling it straight into your mouth or topping an ice cream sundae, it really is crunchy salty sweet delicious! xo Lyndsay 

14 Responses to “Blackberry Lemon Parfait With Oat Cookie Crumble + Whipped Mascarpone”

  1. Justine @ JustineCelina.com

    Oh yum! If I could eat dairy, I’d be all over this. ;) In love with the dreamy photography and styling as always, Lyndsay!

    Reply
    1. Lyndsay // Coco Cake Land

      Aw thanks Justine! Ideas to un-dairy this: whipped coconut cream instead of the mascarpone, coconut oil in the oat cookie crumble, vegan lemon curd!

  2. Anne

    This is GORGEOUS! That blue-purple color is just perfect and this flavor combination could not be more superb ;)

    Reply
    1. Lyndsay // Coco Cake Land

      Thank you Anne! ^__^

  3. Joyce

    Beautiful pictures, but I hear ya about the impracticality of eating a parfait out of the tiny glass. It’s also more satisfying to eat it out of a bowl I’d say!

    Reply
    1. Lyndsay // Coco Cake Land

      Then you can shovel it into your mouth faster! ^__^ Thanks Joyce!

  4. Amanda

    Beautiful shots, I love seeing different compositions of the same dish. Minimalist, fresh, and totally yummy-looking.

    Reply
    1. Lyndsay // Coco Cake Land

      Thank you Amanda! :)

  5. Colleen

    Wow, this is gorgeous! And I just love your honesty about how to really eat this, so awesome. :-) Great photos, too

    Reply
    1. Lyndsay // Coco Cake Land

      Ha! Thanks Colleen. Sometimes you just gotta dive in face first (or spoon first) … :P

  6. Dylan

    Your photos are so pretty! I love the white background. Is it a table/counter top or do you have a backdrop?

    Reply
    1. Lyndsay // Coco Cake Land

      Thanks Dylan! I use a white table in my kitchen to photograph most of my cakes and deserts. :)

  7. movita beaucoup

    Bucket. I’d eat that from a bucket.

    Reply
    1. Lyndsay // Coco Cake Land

      haha!!! XO

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