Prosecco Strawberries on Cardamom Mascarpone Yogurt

These Prosecco Strawberries on Cardamom Mascarpone Yogurt parfaits are probably my favorite spring treat ever! The yogurt is creamy, buttery and perfectly sweet while the strawberries are bursting with prosecco. Boozy strawberries are my spirit animal and they’re sure to be yours too. This recipe is super simple and serves two sweetly or one gluttonously, your choice.

I believe this recipe is the epitome of the word “balance.”

I was patrolling Trader Joe’s and stumbled upon their seasonal grapefruit prosecco. You don’t need to tell me twice! I snatched up a couple bottles and high-tailed it home.

After enjoying half a bottle while breaking in my new ginormous bathtub and listening to S-Town on podcast, this brilliant idea hit me…

Strawberries soaked in prosecco. Creamy Greek yogurt, scented with honey and cardamom and whipped up with rich mascarpone. Seriously, it sounds like a dream, but it’s now real life.

The amazing thing about this recipe, besides it being incredibly simple and really not that naughty (if we’re talking giant bowl of raw cookie dough versus boozy strawberries…) is the longer the strawberries soak, the more of a kick they have! They make this a perfect brunch food or dessert, because you get giggly off of just a few bites. You can use your favorite Rosé here too, so don’t feel discouraged if you don’t have any bubbly on hand.

I’ve sweetened this whole recipe with just a touch of honey. Why? Because the prosecco is already sweet, strawberries are sweet, and you don’t want sugary sweet yogurt tipping this over the top. So trust me on this, dial it back to win.

And a quick note on mascarpone…I got mine at Trader Joe’s. Eyeroll emoji, I know. But they seriously have everything. It should be in the cheese aisle of your grocer or where they keep specialty dairy. Find it, it’s totally worth the hunt!

Ready to whip some adorable parfaits up? Let’s do this!

Prosecco Strawberries on Cardamom Mascarpone Yogurt
Makes 2 servings (or 1 large serving…no judgment)
Recipe by Melissa @ Treats With a Twist 

INGREDIENTS
For the Strawberries:
2 cups strawberries (no stems, cut in fourths)
¼ cup prosecco*
2 Tbs. honey
For the Yogurts:
1 cup high-fat plain Greek yogurt
¼ cup mascarpone
2 Tbs. honey
¼ tsp. cardamom

METHOD
In a large jar, combine the strawberries, prosecco and honey. Shake to distribute then refrigerate for at least 2 hours, up to 24 hours. The strawberries are good in the fridge for up to 5 days, so use them as you wish after they’ve soaked.
In a large bowl, whisk together the yogurt, mascarpone, honey and cardamom. Taste it and adjust the sweetness if you wish (add a little honey at a time; you don’t want the yogurt to be overly sweet because the strawberries are quite bold).
Divide the yogurt into two bowls or jars (I swirled a little more honey into my yogurt here). Then layer strawberries on top of each portion.

I topped mine with unsweetened coconut flakes. Enjoy!

NOTE
*I used a fun grapefruit prosecco, so just use what speaks to you! You could also try a nice rose wine!
Leftover strawberries are amazing on ice cream or eaten with fresh whipped cream.

TO PRINT this recipe, we’re going old school. As in, copy and paste the text into a new doc on your computer, then hit print. 

DISCLAIMER: this recipe contains alcohol that is NOT cooked out. Please don’t let your kids nosh on the berries. This is an “adults only” kind of delight. 

OMG you love brunch too?! Try these! AND these!!