By Katie Goodman
adapted from Desserts 4 Today
I thought I’d share with you a really great recipe from a new cookbook that I love: Desserts 4 Today, by Abby Dodge. This is an excellent dessert cookbook for holiday entertaining. Each of the 125 recipes in Abby’s new book have only 4 ingredients each (all of which are readily available), and yet they’re still sophisticated and delicious.
Simple doesn’t have to mean boring! I love how this book is divided into chapters based on the type of dessert: Cookies, Creamy Desserts, Frozen Desserts, Fruit Desserts, and Pastry Desserts. This makes finding the recipe you’re craving such a simple task. I have been favoring the Creamy Desserts chapter as of late, and my kids love the Cookies chapter.
We all want to spend as much time as possible with our family and loved ones this time of year. Instead of fussing in the kitchen over the perfect dessert for that dinner party, try these simple Raspberry-Mascarpone Whip Brownie Parfaits, which are inspired by Abby’s Crushed Raspberry Mascarpone Whip. Even though there are more than 4 ingredients in this dessert, it’s still an incredibly simple one to make, with a beautiful presentation to boot. The beauty of this recipe is that the brownie and the raspberry can be prepared ahead of time, so then when the time comes, you can just whip up the mascarpone layer and assemble. Feel free to simplify as you see fit or dress it up even more. It’s your call!
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Ingredients
2 cups brownie chunks about a third of an 8×8 pan
18oz frozen raspberries, thawed
1/2 cup granulated sugar, divided
Zest of an orange
8oz mascarpone cheese
3/4 cup heavy cream”
1 tsp vanilla extract
Serves 6
Directions
Step 1: Cut your favorite brownies – either made from a box or homemade, into about 3/4″ to 1″ cubes. Set aside.
Step 2: Combine the raspberries, orange zest, and 1/4 cup sugar in a bowl. Stir until well-mixed, and set aside.
Step 3: In a medium bowl, combine the mascarpone, heavy cream, vanilla, and remaining 1/4 cup of sugar. (I use powdered sugar because I like that you don’t have any accidental sugar granules that don’t dissolve, but it’s not necessary.) Beat the mascarpone mixture with an electric mixer until medium-firm peaks form.
Step 4: To assemble, place a few brownie chunks in the bottom of 6 individual dessert cups (small juice glasses work well for this). Top the brownies with about 2 1/2 tablespoons of the mascarpone mixture, then with about 3 tablespoons of raspberries. Repeat until all the elements have been evenly divided among the cups.
Step 5: You can also serve this in a large trifle bowl, but I think mini, individual servings are cute for entertaining. Refrigerate until serving. Serve chilled.
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About the Author:
Katie Goodman blogs at goodLife {eats} where she shares what she finds good in the kitchen and in life through recipes, family memories, and yummy photography. She also works as a freelance food writer and photographer for various sites. Outside of cooking, Katie loves reading, gardening, visiting family, and attending the Balloon Fiesta in Albuquerque, New Mexico, where she resides with her husband and two children.
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