Fruit-Infused Moldovan Tiramisu Parfaits

1.Prepare the fruit infusion by combining the chopped seasonal Moldovan fruits with honey, lemon zest, and fruit liqueur (if using) in a bowl. Let it macerate for 15-20 minutes to release juices.

2.Brew strong black tea and allow it to cool completely. Pour the cooled tea into a shallow dish for dipping ladyfingers.

3.In a mixing bowl, whip the heavy cream with a pinch of salt until soft peaks form. In a separate bowl, beat the mascarpone cheese with granulated sugar and vanilla extract until smooth and creamy.

4.Gently fold the whipped cream into the mascarpone mixture until fully combined, creating a light mascarpone cream.

5.Quickly dip each ladyfinger biscuit into the cooled tea for 1-2 seconds, ensuring they absorb some liquid but do not become soggy.

6.In serving glasses or parfait cups, start by layering soaked ladyfingers at the bottom.

7.Add a layer of the fruit infusion with some of its juices over the ladyfingers.

8.Spoon a generous layer of mascarpone cream over the fruit layer, smoothing the surface gently.

9.Repeat the layers once more: ladyfingers dipped in tea, fruit infusion, and mascarpone cream, finishing with mascarpone on top.

10.Refrigerate the parfaits for at least 3 hours or overnight to allow flavors to meld and the dessert to set.

11.Before serving, dust the top layer with powdered sugar and garnish with fresh mint leaves and a few pieces of the macerated fruit for a vibrant finish.