Fruit-Infused Moldovan Tiramisu Parfaits

1.Prepare the coffee syrup by mixing the cooled strong brewed coffee with 2 tablespoons of sugar until dissolved. Set aside.

2.In a mixing bowl, combine mascarpone cheese, granulated sugar, and vanilla extract. Whisk until smooth and creamy.

3.In a separate chilled bowl, whip the heavy cream with a pinch of salt until stiff peaks form.

4.Gently fold the whipped cream into the mascarpone mixture until fully incorporated and smooth. Refrigerate this mascarpone cream until ready to assemble.

5.Prepare the seasonal fruits by washing, pitting, and slicing them into bite-sized pieces. Toss the fruit gently with lemon zest and fruit brandy (if using) to enhance flavor.

6.Quickly dip each ladyfinger biscuit into the coffee syrup—do not soak, just a quick dip to avoid sogginess.

7.In clear parfait glasses, start by placing a layer of dipped ladyfingers at the bottom.

8.Add a generous spoonful of the mascarpone cream over the ladyfingers, smoothing the surface gently.

9.Add a layer of the prepared seasonal fruits over the mascarpone cream.

10.Repeat the layering: another layer of dipped ladyfingers, followed by mascarpone cream, and finish with a final layer of seasonal fruits on top.

11.Cover the parfaits with plastic wrap and refrigerate for at least 3 hours, preferably overnight, to allow flavors to meld and the dessert to set.

12.Before serving, dust the top layer of fruits lightly with unsweetened cocoa powder and garnish with fresh mint leaves for a vibrant contrast.