Ingredients:

  • 5 oz Digestive Biscuits (or Graham Crackers), crushed finely
  • 1/4 cup Unsalted Butter, melted
  • 1/8 tsp Fine Sea Salt
  • 4 oz Full-Fat Cream Cheese, softened
  • 8 oz Mascarpone Cheese, cold
  • 1/2 cup Confectioners' (Icing) Sugar, sifted
  • 1 tsp Vanilla Extract
  • 1/2 tsp Fresh Lemon Zest
  • 5 cups Seedless Red Grapes, halved lengthwise
  • 5 cups Seedless Green Grapes, halved lengthwise
  • 2 Tbsp Grape Juice (or dry White Wine)

Instructions:

  1. Crush the Biscuits: Place the digestive biscuits into a food processor and pulse until finely ground, or use a rolling pin.
  2. Combine the Base: Transfer the crumbs to a bowl. Pour in the melted butter and salt. Stir until the mixture resembles wet sand.
  3. Set the Base: Divide the crumb mixture evenly among the six serving glasses. Press the crumbs firmly into the bottom of each glass using the back of a spoon. Place in the freezer while preparing the filling (about 10 minutes).
  4. Prepare the Grapes: In a separate bowl, toss the halved red and green grapes with the grape juice (or wine) to give them a light glaze and enhance their flavour. Set aside.
  5. Cream the Cheeses: Using an electric mixer, beat the softened cream cheese until smooth and fluffy, scraping down the sides of the bowl frequently.
  6. Add Sweeteners and Flavour: Gradually incorporate the sifted confectioners' sugar, vanilla extract, and lemon zest. Beat until just combined.
  7. Fold in Mascarpone: Add the cold mascarpone cheese. Beat on medium-low speed for just 30–60 seconds, or until the mixture is uniform and creamy. Do not overmix.
  8. First Layer: Spoon roughly one-third of the mascarpone filling over the chilled biscuit bases in the six glasses, spreading gently.
  9. Grape Layer: Arrange half of the prepared grapes on top of the first layer of cream in each glass.
  10. Second Layer: Spoon the remaining mascarpone mixture over the grapes.
  11. Final Garnish: Top the parfaits with the remaining grapes, arranging them attractively on the surface.
  12. Chill: Cover the glasses loosely with plastic wrap and refrigerate for a minimum of 3 hours, or ideally 4–6 hours, to allow the cream to firm up and the flavours to meld beautifully.