Strawberry Parfait

Serves 10-12

1 quart (1.1 liter) frozen strawberries
1/2 cup (115 g) sugar

For the topping mixture
1/2 cup (115 g) sugar
1 cup (225 g) all-purpose flour
Generous stick butter (140 g)
1 Tablespoon (15 ml) vanilla
Pinch of salt

For the cream filling
1 cup (225 g) 10x confectioners’ sugar
1 cup (225 g) mascarpone, at room temperature
1-1/3 cup (320 ml) plain yoghurt
1-1/3 cup (320 ml) whipping cream

Cook the frozen strawberries and simmer with sugar until the strawberries are soft and have reduced a little.

For the topping, mix the sugar with the flour and salt. Work in the butter and vanilla with your hands to make the dough. Crumble the mixture into small pieces on a cookie sheet lined with parchment paper. Bake at 425° F (220° C).

For the cream filling, mix the confectioners’ sugar into the mascarpone and fold in the yogurt. Whip the whipping cream into stiff peaks and fold into the mascarpone mixture. In a pretty glass bowl, place a layer of strawberries, then cream, and then the crumble on top. Repeat one more time and finish the top with the remaining crumble. Sprinkle the top with confectioners’ sugar and serve warm or at room temperature.