Godiva White Chocolate Mascarpone Cream & Strawberry Parfait

This is awesome! Very striking to look at and amazing to eat! A definite winner! From the Godiva.com site We used Fragolo, a strawberry liqueur, which is awesome. Update: 05/10/2009 - we made this dessert again for Mother's Day Brunch and these parfaits were the hit of the party! I took a picture but it came out too blurry and was too far away - oh well, it won't be the last of the photos!

• Ready In: 4 hrs 30 mins
• Serves: 6

Ingredients

• WHITE CHOCOLATE MASCARPONE CREAM

• 9  ounces  solid  Godiva ivory chocolate bars, coarsely chopped (6 bars 1.5 oz each)
• 1 1⁄2 cups heavy cream
• 1⁄2 cup mascarpone cheese
• 1  teaspoon vanilla extract

• STRAWBERRY COULIS

• 1 (12 ounce) bag frozen unsweetened strawberries
• 1⁄2 cup granulated sugar
• 1  tablespoon Grand Marnier or 1  tablespoon  orange-flavored liqueur or 1  tablespoon  strawberry liqueur

• FRESH STRAWBERRIES

• 1  pint strawberry
• 1  teaspoon granulated sugar
• 1  tablespoon Grand Marnier or 1  tablespoon  orange-flavored liqueur or 1  tablespoon  strawberry liqueur

• ASSEMBLY

• 4  slices  poundcake, lightly toasted (thin slices)

Directions

1. MAKE THE WHITE CHOCOLATE CREAM:
2. Place solid ivory in medium bowl.
3. In small saucepan, bring cream to gentle boil.
4. Remove from heat.
5. Pour hot cream mixture over solid ivory.
6. Let mixture stand for 30 seconds to melt.
7. Gently whisk until smooth.
8. Whisk in mascarpone cheese and vanilla.
9. Cover mixture with plastic wrap and refrigerate for at least 4 hours.
10. MAKE THE STRAWBERRY COULIS:
11. Combine frozen strawberries and sugar in medium saucepan and cook over medium heat, stirring constantly with wooden spoon, until sugar is completely dissolved and berries are soft.
12. Do not let mixture boil.
13. Strain strawberry mixture through fine-meshed sieve into bowl.
14. Stir in Grand Marnier, orange-flavored liqueur.
15. Cover and refrigerate.
16. PREPARE THE STRAWBERRIES:
17. Reserve 6 small, whole berries for garnish.
18. Hull, wash and cut berries into quarters into medium bowl.
19. Sprinkle with sugar and Grand Marnier or Framboise and stir (see others above in ingredients)
20. Let macerate in refrigerator until ready to assemble parfaits.
21. ASSEMBLE THE PARFAITS:
22. Cut pound cake slices into 1/4-inch cubes.
23. Divide cubes among six parfait glasses.
24. Pour 2 tablespoons strawberry coulis over cake cubes in each parfait glass.
25. With teaspoon, toss cubes in coulis.
26. Remove white chocolate mascarpone cream from refrigerator.
27. Whisk to soft peaks.
28. Fill pastry bag with large star tip (such as Ateco #8) with whipped white chocolate mascarpone cream and pipe some into each parfait glass.(You can use a plastic bag & cut a slit in one of the corners as a pastry bag.).
29. Top with berries and pipe large rosette of white chocolate mascarpone cream on top of each parfait.
30. Garnish with whole strawberries and refrigerate until ready to serve.