Strawberry Parfait

Updated: Oct. 11, 2023

Total Time: 15 minutes

Prep Time: 5 minutes

Cook Time: 10 minutes

Serves 4

Ingredients

  • 1 pint (2 cups) fresh strawberries, trimmed and sliced into ½-inch pieces (about 1½ cups sliced, reserving a few whole berries for garnish)

  • 1 lemon, zested (yield: ~1 tsp zest) + 1 tablespoon fresh lemon juice

  • ¼ cup confectioners’ sugar, divided: 2 tablespoons for strawberries, 2 tablespoons for the cream

  • ½ cup cold whipping cream

  • 1 cup fresh ricotta cheese (soft, creamy texture; ensure no curdles)

Preparation Instructions

Step 1: Macerate the Strawberries

In a medium bowl, combine the sliced strawberries. Add the 1 tablespoon lemon juice and 2 tablespoons confectioners’ sugar. Gently toss to coat evenly, ensuring each strawberry slice is lightly dusted with sugar. Let macerate at room temperature for 5–10 minutes to allow natural sugars to dissolve slightly and release a subtle syrup. This step enhances sweetness and preserves texture.

Step 2: Prepare the Ricotta Cream

In a chilled medium bowl (to stabilize cream peaks), add the ½ cup cold whipping cream. Using a whisk or electric hand mixer (low speed), beat the cream until soft peaks form (tips curl when the whisk is lifted). This takes 1–2 minutes by hand, or 30 seconds with a mixer.

Add the remaining 2 tablespoons confectioners’ sugar and continue mixing on low speed for 10–15 seconds to dissolve the sugar.

Gently fold in the 1 cup fresh ricotta (ensure it is soft and creamy; break up any clumps with a fork first) and the lemon zest. Fold until fully incorporated, creating a smooth, airy mixture. Transfer to the refrigerator to chill while assembling.

Step 3: Assemble the Parfait

Select 4 clear dessert glasses (4–5 oz capacity) for optimal visibility. Spoon the macerated strawberries (including any released juices) into the bottom of each glass, filling about ¼ to ½ full. Use a spatula to spread a generous layer of the ricotta cream over the strawberries, smoothing the top to ensure even coverage.

For added elegance, garnish with a few whole strawberry slices or a sprinkle of lemon zest on top. Cover the glasses loosely with plastic wrap and refrigerate for at least 1 hour (or up to 6 hours) to allow flavors to meld.

Step 4: Serve

Remove the assembled parfaits from the refrigerator and let sit at cool room temperature (65–70°F/18–21°C) for 10–15 minutes before serving. This allows the cream to soften slightly, enhancing its smooth texture and flavor.

User Feedback

  • “Ricotta cream! Not too sweet, elegantly simple. I might try halving the sugar and adding almond extract or a liquor. Imagine it over fresh peaches.”

  • “The fresh ricotta is essential. When I have some on hand, I love to add 1/3 cup of homemade vanilla bean pudding or pastry cream to the dairy mixture for extra lushness; basil or mint chiffonade in the berries is a nice touch, or toasted hazelnuts on top.”

  • “The key is quality ricotta—more expensive but smoother. I cut sugar in half and will use almond extract with fresh figs next week.”

  • “Used regular grocery ricotta, mixed into the whipped cream. Easy and perfect for using leftover ricotta.”

Note: For a single-serving option, layer in a trifle dish or baking dish (non-tapered) for even distribution. Garnish with candied hazelnuts or toasted almonds for extra texture.