by Rivka
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Rivka's Notes:
Expand2 pounds strawberries, hulled, rinsed, and sliced Ask a question about this ingredient
8 ounces mascarpone cheese Ask a question about this ingredient
1 cup whipping cream Ask a question about this ingredient
1/3 cup plus 2 tablespoons sugar Ask a question about this ingredient
2 teaspoons vanilla Ask a question about this ingredient
4 tablespoons butter, cut into small pieces Ask a question about this ingredient
1/2 cup flour Ask a question about this ingredient
1/3 cup coarsely chopped almonds Ask a question about this ingredient
1/2 cup sugar Ask a question about this ingredient
1 pinch salt Ask a question about this ingredient
1/4 teaspoon cinnamon Ask a question about this ingredient
Preheat the oven to 350. Toss the strawberries with the two tablespoons sugar, and set aside to macerate.
Ask a question about this stepPut all ingredients for crumble in a small bowl, and use your fingers to combine ingredients. Refrigerate at least 30 minutes, until butter becomes firm.
Ask a question about this stepMeanwhile, make the mascarpone cream: combine mascarpone, sugar, and vanilla using an electric or stand mixer until light and fluffy. In a separate bowl, whip cream until it forms soft peaks. Fold half into mascarpone to lighten mixture, then fold in the other half.
Ask a question about this stepLine a small rimmed sheet pan with tin foil or parchment paper, and sprinkle hardened crumble on to pan. You should have some big clumps, some smaller bits, and some crumbs. Bake 13-17 minutes, until golden. Set aside to cool.
Ask a question about this stepWhen ready to serve, assemble 8 parfait glasses (bowls will also work). Start with a layer of strawberries, then a layer of cream, and finally a sprinkling of the crumble. Alternately, put two layers of each into every glass for a total of 6 layers in each glass. Serve immediately.
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Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
