Rachel's Light and Fluffy Parfait

  • Bella Nonnas Ultra Premium EVOO* to Coat Pan
  • 2 cups fresh raspberries (8 ounces)
  • 3 tablespoons Bella Nonnas 18 Year aged Traditional Balsamic
  • 1/3 cup raw sugar (turbinado)
  • 1 cup mascarpone, at room temperature (8 ounces)
  • 1/4 cup sour cream, at room temperature
  • 3 tablespoons honey
  • Bella Nonnas Balsamic Vinegar of choice for drizzle

*Bella Nonnas Persian Lime Olive Oil would be fantastic in this recipe.  Then top with lime zest at the end.  Strawberriew will also work well.

Cooking Instructions:

  • Line a small baking sheet with wax paper. Coat pan with EVOO.
  • In a small bowl, carefully toss the raspberries and aged balsamic together.
  • Let the mixture stand for 15 minutes.
  • Heat a 10-inch nonstick skillet over medium heat.
  • Add the sugar and cook, stirring occasionally, until the sugar melts, about 5 minutes.
  • Pour the sugar onto the prepared baking sheet and allow to cool, 5 to 10 minutes (the sugar will be hot).
  • When cool enough to handle, crumble into small pieces.
  • In another small bowl, mix together the mascarpone cheese, sour cream, and honey until smooth.


  • Ladle the raspberry mixture into 4 (8-ounce) glasses.
  • Scoop cheese mixture into glass next.
  • Sprinkle with sugar crumble
  • Drizzle with your favorite Bella Nonnas Balsamic Vinegar

Cooking Time : 5 min
Servings : 4