Chantilly Berry Parfait

• 1 cup hulled and diced strawberries + 2 strawberries for garnish
• 1 tablespoon sugar
• 1 cup mascarpone cheese
• 1/2 cup greek yogurt
• 1/2 cup powdered sugar
• 1 teaspoon almond extract (can substitute vanilla)
• 12 chocolate wafer cookies
• 2 tablespoons sliced almonds

1. In a small bowl combine the strawberries and regular sugar. Toss to combine and set aside.
2. In a medium bowl, combine the mascarpone, greek yogurt, powdered sugar and almond extract. Use a hand mixer on medium high speed to combine and whip the ingredients together. Continue to whip until light and fluffy. Set aside.
3. Place 10 cookies in a zip top sandwich baggie and seal it. Reserve the other two cookies for garnish. Use a rolling pin or the flat side of a meat tenderizer to crush the cookies into fine crumbs. Set aside.
4. Preheat the oven to 350u0b0 and lay the almonds out on a cookie sheet. Cook until lightly toasted and golden, about 5-8 minutes. Set aside.
5. In a clear parfait glass or wine glass with a wide mouth, sprinkle 1 tablespoon of the crushed cookies. Top with 2-3 tablespoons of the berries and pipe about 1" of mascarpone cream on top of the berries. Repeat with cookies, berries and cream. Garnish with a sprinkle of toasted almonds, strawberry and a chocolate wafer.
6. Cover and refrigerate. Remove parfaits from the refrigerator 30 minutes to an hour before serving so the cream softens a bit.

strawberries, sugar, mascarpone cheese, greek yogurt, powdered sugar, almond, chocolate, almonds

Taken from food52.com/recipes/40783-chantilly-berry-parfait (may not work)