No-Bake Nectarine Mascarpone Cups

Serves 4 · 25 min prep

Ingredients

• 3 medium ripe nectarines
• 8 oz mascarpone cheese
• 1/2 cup heavy cream
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp honey
• 1 tbsp fresh lemon juice
• 3/4 cup graham cracker crumbs
• 3 tbsp, melted unsalted butter
• 1 pinch of kosher salt
• for garnish fresh mint leaves

Instructions

1. 1Stir the graham cracker crumbs, melted butter, and salt in a bowl until the mixture looks like wet sand and holds together when pinched.
2. 2Divide the crumb mixture among four small glasses or jars and press firmly into an even base layer with the back of a spoon. Chill while you prep the fruit and cream.
3. 3Halve, pit, and dice two of the nectarines into small bite-size pieces. Toss them gently with the honey and lemon juice; set aside to macerate and release juices.
4. 4In a chilled bowl, beat the mascarpone, powdered sugar, and vanilla until smooth and lump-free. In a separate bowl whip the heavy cream to soft peaks.
5. 5Fold the whipped cream into the mascarpone mixture in two additions until light, fluffy, and fully combined; do not deflate.
6. 6Spoon half the mascarpone cream over the chilled crumb bases, dividing evenly. Top with half the macerated nectarines and a spoonful of their syrup.
7. 7Add the remaining cream, then finish with the rest of the fruit. Thinly slice the third nectarine and fan a few slices on each cup for a pretty top.
8. 8Cover and refrigerate at least 1 hour (or up to overnight) so the crumbs soften slightly and the flavors marry.
9. 9Just before serving, garnish with torn mint leaves. Serve cold with long spoons so every layer is scooped together.