The Christmas season is full of joy, love, and happiness, and what better way to spread that by baking some delicious treats that your family and friends will love. There is just something about baking during the holiday season that brings smiles to everyone’s faces. Could it be the constant lingering smell of gingerbread baking in the oven…? I like to think so. That is why I created these amazing gingerbread parfaits with rosemary whipped cream, for you to serve at your next holiday party.
The best part of this Christmas in a cup dessert is the layers, which make for the perfect bite every time. The first layer is made up of a delicious vanilla pudding, topped with pistachios. Followed by a nice thick layer of gingerbread cake, and topped off with rosemary-infused mascarpone whipped cream.
Let's Chat Rosemary
Rosemary is a beautifully aromatic herb, with a wood-like aroma that creates the most amazing flavors when cooked with different foods. In addition to smelling like Christmas, rosemary is also known for its many health and wellness benefits. Rosemary is rich in antioxidants, essential vitamins, and anti-inflammatory properties. It also symbolizes remembrance.
Rosemary Mascarpone Infused Whipped Cream
In honor of the holidays, this recipe plays around with your ordinary whipped cream by infusing rosemary and mascarpone cheese. Mascarpone cheese has a delightfully light flavor and it tastes good with just about everything. This Italian spice take on traditional whipped cream will have your taste buds dancing through the night. Infusions are so easy to make! Just add in the herb of your choice to the liquid and allow to steep for minimum 15 minutes. Then strain!
How to Assemble
Honestly, the best part of this entire recipe is being able to put it all together in a way that will make you smile! Grab your favorite parfait glasses, and start with the first layer of vanilla pudding. (P.S. I found these little glasses at Goodwill for a dollar!) Make sure to make it a nice, thick layer! Next, is the gingerbread cake, topped with the rosemary mascarpone infused whipped cream. Garnish the parfaits by adding a the top of a rosemary sprig to represent a Christmas tree, powdered sugar snow, and a dash of cinnamon on top!
Gingerbread Parfaits with Rosemary Whipped Cream
These festive holiday parfaits are perfect for pre-making the night before. Garnish with little rosemary trees and a dusting of powdered sugar for snow!
- Prep Time30 min
- Yield4 small servings
- 2 cups oat milk
- 1/4 cup cornstarch or arrowroot powder
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon vanilla
- 1/4 cup roasted pistachios for topping
- 1/2 cup butter
- 1/3 cup sugar
- 2 1/2 cups all purpose flour
- 1 cup unsulfered mollasses
- 1/4 cup hot water
- 1 egg
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 cup raisins (optional)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Rosemary Mascarpone Whipped Cream
- 2/3 cup mascarpone cheese
- 1 cup heavy cream
- 1/4 teaspoon vanilla extract
- 1.5 teaspoons maple syrup
- 1 tablespoon fresh chopped rosemary
- 6 sprigs of rosemary for the rosemary trees
- Pinch of cinnamon for garnishing
Combine the oat milk, corn starch, and sugar in a medium saucepan on low to medium heat. Dissolve, bring to simmer, and let cook for 15 minutes. Whisk every few minutes to ensure it’s not sticking. Allow it to thicken. To test if it’s thick enough, dip the back of a spoon into the pudding, and if you run your finger across it and it doesn’t drip down, then it is finished. Remove from heat and let cool for 15 minutes. Pour into a heatproof container, cover, and refrigerate.
Preheat oven to 325 degrees. Cream butter and sugar first with an electric mixer. When fluffy, add in the rest of the ingredients on low speed until well mixed, scraping the bowl with a spatula.
Grease 9×13 inch pan with a nonstick spray. Pour into pan and bake for about 50 minutes or until a toothpick comes out clean. Allow to cool and use a fork to crumble the cake. This is your middle layer.
Rosemary Mascarpone Whipped Cream
First, infuse the cream. Bring cream to a boil, add in the chopped rosemary, and remove from heat. Cover and let steep for 15 minutes.
In a bowl with an electric mixer, beat the mascarpone, cream, vanilla and maple syrup on medium speed until stiff peaks form. Spoon it on top of the gingerbread cake layer.
For the Rosemary, trees spritz with a little water and dip in powdered sugar to create snow. Garnish parfaits with trees and a sprinkling of cinnamon.