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Godiva White Chocolate Mascarpone Cream & Strawberry Parfait

There’s something about the combination of white chocolate and strawberries that just screams elegance and summertime joy. I remember once, catering a small garden party at a vineyard, and these parfaits were a last-minute addition. The sun was setting, casting a golden glow on everything, and these shimmering little towers of cream and berries seemed to capture that very light. Guests devoured them with audible sighs of pleasure, and I knew I’d stumbled upon a recipe that was truly special – not just in taste, but in the memories it evoked.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 4 hours 45 minutes (includes chilling time)
Servings: 6
Yield: 6 parfaits
Dietary Type: Not Gluten-Free

Ingredients

WHITE CHOCOLATE MASCARPONE CREAM

9 ounces solid Godiva ivory chocolate bars, coarsely chopped (6 bars 1.5 oz each)
1 1/2 cups heavy cream
1/2 cup mascarpone cheese
1 teaspoon vanilla extract

STRAWBERRY COULIS

1 (12 ounce) bag frozen unsweetened strawberries
1/2 cup granulated sugar
1 tablespoon orange-flavored liqueur or 1 tablespoon strawberry liqueur (such as Fragolo)

FRESH STRAWBERRIES

1 pint fresh strawberries
1 teaspoon granulated sugar
1 tablespoon orange-flavored liqueur or 1 tablespoon strawberry liqueur

ASSEMBLY

4 slices pound cake, lightly toasted (thin slices)

Equipment Needed

Medium bowl
Small saucepan
Whisk
Plastic wrap
Fine-meshed sieve
Medium saucepan
Wooden spoon
6 Parfait glasses
Pastry bag with a large star tip (such as Ateco #8) or a plastic bag.

Instructions

Begin by preparing the white chocolate mascarpone cream. Place the coarsely chopped Godiva ivory chocolate in a medium bowl.
In a small saucepan, bring the heavy cream to a gentle boil over medium heat. Watch carefully, as cream can boil over quickly.
Remove the saucepan from the heat immediately once the cream reaches a boil.
Pour the hot cream mixture over the chopped white chocolate.
Let the mixture stand, undisturbed, for 30 seconds. This allows the heat of the cream to begin melting the chocolate.
Gently whisk the cream and chocolate together until the mixture is smooth and completely emulsified. Be patient and whisk steadily.
Whisk in the mascarpone cheese and the vanilla extract. Ensure the mascarpone is fully incorporated and the mixture is homogenous.
Cover the bowl tightly with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the cream to firm up.
Next, prepare the strawberry coulis. Combine the frozen unsweetened strawberries and granulated sugar in a medium saucepan.
Cook the strawberry mixture over medium heat, stirring constantly with a wooden spoon.
Continue stirring until the sugar is completely dissolved and the berries are soft and have released their juices. Do not allow the mixture to boil. The goal is to gently cook the strawberries to create a flavorful sauce.
Strain the strawberry mixture through a fine-meshed sieve into a clean bowl. This will remove the seeds and any remaining solids, resulting in a smooth coulis. Use the back of a spoon to press the mixture through the sieve.
Stir in the orange-flavored liqueur (such as Grand Marnier) or strawberry liqueur (such as Fragolo) into the strained coulis.
Cover the bowl with plastic wrap and refrigerate until ready to assemble the parfaits. This allows the coulis to chill and thicken slightly.
Reserve 6 small, whole fresh strawberries for garnish.
Hull, wash, and cut the remaining fresh strawberries into quarters. Place the quartered strawberries in a medium bowl.
Sprinkle the quartered strawberries with the granulated sugar and orange-flavored liqueur or strawberry liqueur.
Gently stir the strawberries to combine them with the sugar and liqueur.
Let the strawberries macerate in the refrigerator until ready to assemble the parfaits. This allows the sugar to draw out the natural juices from the strawberries, creating a flavorful and slightly syrupy mixture.
Cut the pound cake slices into 1/4-inch cubes. Lightly toasting the pound cake will give it a nice texture and prevent it from becoming soggy from the coulis.
Divide the pound cake cubes evenly among six parfait glasses.
Pour 2 tablespoons of the strawberry coulis over the cake cubes in each parfait glass.
Use a teaspoon to gently toss the cake cubes in the coulis, ensuring that they are evenly coated.
Remove the white chocolate mascarpone cream from the refrigerator.
Whisk the cream until it forms soft peaks. Be careful not to overwhip, as this can cause the cream to become grainy.
Fill a pastry bag fitted with a large star tip (such as Ateco #8) with the whipped white chocolate mascarpone cream. Alternatively, you can use a plastic bag and cut a slit in one of the corners to create a makeshift pastry bag.
Pipe some of the whipped white chocolate mascarpone cream into each parfait glass, creating a layer on top of the cake and coulis.
Top the cream layer with the macerated strawberries.
Pipe a large rosette of white chocolate mascarpone cream on top of each parfait.
Garnish each parfait with one of the reserved whole strawberries.
Refrigerate the assembled parfaits until ready to serve. This allows the flavors to meld together and the cream to firm up even further.

Expert Tips & Tricks

For an extra layer of flavor, consider adding a thin layer of crushed meringue cookies or chopped nuts between the pound cake and the coulis.
If you don’t have a pastry bag, you can use a spoon to layer the white chocolate mascarpone cream. Just be sure to create a visually appealing presentation.
Make the white chocolate mascarpone cream a day ahead to save time. This allows the flavors to fully develop.
If the coulis is too thick, add a tablespoon of water or strawberry liqueur to thin it out.
If you are finding the mascarpone a little too thick and clumpy, ensure it is fully at room temperature before whisking it in to ensure a smooth texture.

Serving & Storage Suggestions

Serve the Godiva White Chocolate Mascarpone Cream & Strawberry Parfaits chilled. They are best enjoyed soon after assembly to prevent the pound cake from becoming too soggy.

Leftover parfaits can be stored in the refrigerator for up to 2 days. However, the pound cake may become softer over time.

Freezing is not recommended as the texture of the mascarpone cream may change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	476 kcal	24%
Total Fat	31g	48%
Saturated Fat	19g	95%
Cholesterol	51mg	17%
Sodium	92mg	4%
Total Carbohydrate	47g	16%
Dietary Fiber	1g	4%
Sugars	37g	74%
Protein	5g	10%

Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

Gluten-Free: Substitute the pound cake with gluten-free pound cake or gluten-free ladyfingers.
Dairy-Free: Unfortunately, the entire dish is dairy-heavy, with the chocolate, cream and mascarpone. It would require a total overhaul to make it dairy-free, and the unique combination and flavours would be hard to preserve.
Berry Variations: Substitute some of the strawberries with other fresh berries such as raspberries, blueberries, or blackberries.
Liqueur Options: Experiment with different liqueurs such as raspberry liqueur (Framboise) or amaretto to add a unique flavor to the coulis and macerated strawberries.
Lemon Zest: Add a teaspoon of lemon zest to the white chocolate mascarpone cream for a bright, citrusy note.

FAQs (Frequently Asked Questions)

Q: Can I make the white chocolate mascarpone cream ahead of time?
A: Yes, you can make the white chocolate mascarpone cream up to 24 hours in advance. Store it covered in the refrigerator until ready to use.

Q: Can I use regular chocolate instead of white chocolate?
A: While you could use regular chocolate, the unique flavor profile of this dessert relies on the delicate sweetness of white chocolate. It is not recommended.

Q: Can I use store-bought strawberry coulis?
A: While store-bought coulis can be used in a pinch, homemade coulis will have a much fresher and more vibrant flavor.

Q: How do I prevent the pound cake from getting soggy?
A: Lightly toasting the pound cake before assembling the parfaits will help prevent it from becoming too soggy.

Q: Can I use a different type of cake?
A: Angel food cake or sponge cake can be used as alternatives to pound cake, but pound cake provides a denser, richer base that complements the other flavors well.

Final Thoughts

This Godiva White Chocolate Mascarpone Cream & Strawberry Parfait is more than just a dessert; it’s an experience. It’s the perfect ending to a special meal, a delightful treat for a summer gathering, or simply a moment of indulgence for yourself. I urge you to try this recipe and share your own experiences with it. Let the delicate flavors and elegant presentation transport you to a place of pure culinary bliss. And if you have any questions or suggestions, feel free to share them – I’m always eager to learn and improve! Bon appétit!

Godiva White Chocolate Mascarpone Cream & Strawberry Parfait Recipe