Caramel & Cream Parfaits

Ingredients

For the caramel sauce:

• 1 cup brown sugar
• 4 tablespoons unsalted butter
• 1/3 cup heavy cream
• 1 tablespoon Pedro Ximénez Reserve Sherry Vinegar

For the cream:

• 1 cup heavy cream
• 3 tablespoons confectioners’ sugar
• 6 ounces mascarpone, at room temperature
• 2 teaspoons vanilla

For the parfaits:

• 4 ounces crisp cookies like vanilla wafers, graham crackers, or Lotus Biscoff
• Optional: 4 cookies for garnish

Directions

Step 1

Make the caramel sauce: Place the sugar and butter in a heavy saucepan over medium heat and swirl the pan until melted and bubbly. Carefully add the cream and whisk until smooth and shiny. Add the vinegar and whisk again. It will coat a spoon but not look thick yet. Set aside to cool to room temperature (it will thicken as it cools).

Step 2

Make the cream: In a stand mixer or large bowl with a hand mixer, beat the heavy cream and sugar into the mascarpone until thick and creamy but not stiff, about 7 minutes. Add the vanilla and set aside. Place the cookies in a food processor and pulse into crumbs.

Step 3

To assemble, set out 4 parfait or highball glasses. Place a large dollop of the cream in the bottom of each glass, then add a drizzle of caramel and a layer of cookie crumbs. Repeat the three layers and garnish with a whole cookie if desired.