Fruit-Infused Moldovan Tiramisu Parfaits

1.Prepare the fruit infusion by mixing the cooled black tea with sugar until dissolved. Add the fruit juice and optional fruit liqueur, stirring gently. Set aside to chill.

2.Wash, pit, and slice the seasonal Moldovan fruits into bite-sized pieces. Reserve a few whole berries or fruit slices for garnish.

3.In a large mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

4.Gently fold the mascarpone cheese into the whipped cream mixture until smooth and well combined. Be careful not to overmix to maintain a light texture.

5.Quickly dip each ladyfinger biscuit or sponge cake slice into the chilled fruit-infused tea mixture for 1-2 seconds, ensuring they soak but do not become soggy.

6.Begin assembling the parfaits in clear glasses: place a layer of soaked biscuits at the bottom, followed by a layer of mascarpone cream, then a layer of fresh fruit.

7.Repeat the layering process until the glass is filled, finishing with a mascarpone cream layer on top.

8.Refrigerate the parfaits for at least 2 hours to allow flavors to meld and the dessert to set.

9.Just before serving, dust the top layer with cocoa powder or grated dark chocolate and garnish with reserved fresh fruits and mint leaves.

10.Serve chilled as a light, refreshing summer dessert or a quick treat inspired by Moldovan flavors.