This is one of the easiest desserts to make and they make such a big impact. My mini fruit parfaits are adorable to look at and really are fabulous served on trays at a buffet. I make these for “girls only” celebrations… for some reason, guys can’t get behind how tiny they are (LOL) I’ve heard things like “what’s the point?”. Hysterical!
This is the ultimate dessert if you want to have a little portion control built in. I made these for my Mother’s Day Finger Food only brunch and they were a big hit. Everything was small and dainty and you could just pick and choose what you wanted. You can make these hours in advance and just keep in the fridge. Use any berries or cut up fruit that you like (just chop it up small).
I got these little cups and spoons right on Amazon but I’ve also seen similar items at my grocery store and at Michael’s. I use them for all kinds of mini desserts so I always have them on hand. Nothing should stop you from using shot glasses or even making 2-3 larger desserts. The method is the same. If you like this dessert, be sure to check out my dessert page for other ideas. Looking for other “mini” desserts? Check out some of my other favorites:
Mini Cheesecake Tarts with Fruit
Mini Fruit Parfaits
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Graham crackers sheets (total of 8 individual crackers), crushed
- 4 Oz. Mascarpone, room temperature
- 2 Tbsp. Sugar plus more if needed
- 1 Cup Heavy cream
- 1/2 Tsp. Pure Vanilla Extract
- 1 Lg. Kiwi or 2 small kiwis, peeled and chopped into small dice
- 1/2 Cup Raspberries, cut in half
- 1/4 Cup Blueberries
Instructions
- Crush the graham crackers by putting them in a baggie and pounding them with a rolling pin or bottom of pot until you have fine crumbs. Put 1 tablespoon of the crushed graham cracker crumbs onto the bottom of each tiny 2 Oz. cup. (see notes)
- Using a hand mixer, beat the heavy cream and sugar until it is a nice thick whipped cream. Add the mascarpone and vanilla and whip the two together until light and fluffy. Taste. If you want it a little sweeter, add another 1 – 2 teaspoons of sugar to taste. Fill a pastry bag with the cream and fill the cups about three quarters of the way full.
- Top each cup with the cut fruit or blueberries. Using a star tip on your pastry bag, add a little more topping on top.
- Insert a little spoon into each cup and serve right away or refrigerate the mini desserts for up to four hours and then serve on a platter.
