Ingredients Jump to Instructions ↓

  1. 3 egg yolks

  2. 1/4 cup sugar

  3. 2 tablespoons Marsala wine

  4. 1/2 cup heavy cream

  5. 1 cup Mock Mascarpone, recipe follows

  6. 3/4 cup strong coffee, sweetened with

  7. 1 tablespoon sugar, cooled

  8. 8 (1/2-inch thick) slices store-bought pound cake, cut in thirds

  9. 2 tablespoons unsweetened cocoa, for dusting

  10. 8 ounces cream cheese, at room temperature

  11. 2 tablespoons vanilla Greek yogurt

  12. 1/4 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Place the egg yolks, sugar and wine into a metal bowl. Place the bowl on a pan of barely simmering water, making a double boiler. Whisk the mixture constantly until the mixture becomes foamy and then creamy, doubling in size, about 5 minutes. The mixture should be uncomfortably warm to the touch, but not burning. Remove from the heat and set aside.

  2. In a small mixing bowl, whip the heavy cream until soft peaks form, about 2 minutes, and set aside.

  3. In a medium bowl, mix the Mock Mascarpone cheese with the egg mixture using medium speed until well blended. Fold in the whipped cream.

  4. Pour the coffee into a wide bowl; briefly dip 3 slices of the pound cake into the coffee, about 3 seconds each side. Transfer to a 6 to 8-ounce parfait glass to create the first layer. Top the slices of cake with a few spoonfuls of the cream filling mixture. Repeat the process with another 3 slices of cake and top with more filling mixture. Repeat the process for the remaining parfait glasses. Dust each dessert with the cocoa. Refrigerate for a couple of hours before serving.

  5. In a small bowl, cream together the cream cheese, yogurt and vanilla extract with a mixer until well blended. Refrigerate if a firmer texture is desired. Use in recipes as an inexpensive alternative to mascarpone.


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