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Coco Cake Land

Coco Cake Land

Kawaii cakes, dessert recipes and modern cake designs based in Vancouver, Canada

Home » Recipes

Blackberry Lemon Parfait With Oat Cookie Crumble + Whipped Mascarpone

By Lyndsay // Coco Cake Land

Jump to RecipePrint Recipe

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 recipe - Coco Cake Land
Print Recipe

Blackberry Lemon Parfait with Oat Cookie Crumble + Whipped Mascarpone

By: Lyndsay // Coco Cake Land
Makes: 4 parfaits in 6 ounce glasses

ingredients

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

instructions

Make the oat cookie crumble

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

Make the whipped mascarpone

  • 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.
  • Turn off the mixer; swap out to the whisk attachment.
  • Scrape down the sides of the bowl; add the cold whipping cream and beat on low until incorporated, about 30 seconds.
  • Beat on medium-high until soft peaks form.

Assemble the parfait

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

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Comments

  1. Justine @ JustineCelina.com

    August 3, 2016 at 4:35 pm

    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
    • Lyndsay // Coco Cake Land

      August 3, 2016 at 7:05 pm

      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

    August 4, 2016 at 10:23 am

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

    Reply
    • Lyndsay // Coco Cake Land

      August 5, 2016 at 10:47 am

      Thank you Anne! ^__^

  3. Joyce

    August 5, 2016 at 9:01 am

    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
    • Lyndsay // Coco Cake Land

      August 5, 2016 at 10:02 am

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

  4. Amanda

    August 5, 2016 at 9:25 am

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

    Reply
    • Lyndsay // Coco Cake Land

      August 5, 2016 at 10:02 am

      Thank you Amanda! :)

  5. Colleen

    August 5, 2016 at 4:36 pm

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

    Reply
    • Lyndsay // Coco Cake Land

      August 8, 2016 at 10:03 am

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

  6. Dylan

    August 7, 2016 at 12:15 pm

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

    Reply
    • Lyndsay // Coco Cake Land

      August 8, 2016 at 10:02 am

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

  7. movita beaucoup

    August 9, 2016 at 3:58 am

    Bucket. I’d eat that from a bucket.

    Reply
    • Lyndsay // Coco Cake Land

      August 9, 2016 at 9:00 am

      haha!!! XO

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I'm a baker, blogger and mama from Vancouver, BC. I love super cute cakes, sweet design and snacks. Here you will find cakes galore, tutorials, recipes and modern, simple party ideas.
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