Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 30 minutes
  • Total time 6 hours & 45 minutes
  • Portion size 10 servings
  • Credits : Canadian Living Magazine


Candied Carrots:
Graham Crust:
Mascarpone Cream:


Candied Carrots  In saucepan, combine 2 cups water, sugar and vanilla, and cardamom, if desired. Bring to boil; reduce heat to low and simmer, stirring often, until sugar is dissolved and mixture is syrupy, about 5 minutes. Add carrots; cook until tender-crisp, about 4 minutes. Reserving syrup, discard cardamom pods and drain carrots on paper towel-lined plate. Set aside.

Graham Crust  Line 10- x 4-inch loaf pan with plastic wrap or parchment paper, leaving overhang on all sides. In bowl, combine graham cracker crumbs with melted butter until moistened. Press into bottom of prepared pan. Place in freezer for 5 minutes. Set aside.

Mascarpone Cream  In large bowl, using electric mixer on medium speed, beat egg yolk with sugar until mixture has turned pale, about 1 minute. Add mascarpone and 2 tbsp of the reserved carrot syrup. Beat until smooth. In separate bowl, using mixer on high speed with clean beaters, beat cream until stiff peaks form. Using spatula, gently fold whipped cream into mascarpone mixture.

Pour one-third of the Mascarpone Cream over reserved Graham Crust in loaf pan. Cover with one-third of reserved Candied Carrots. Repeat with half of the remaining Mascarpone Cream and half of the remaining Candied Carrots. Top with remaining Mascarpone Cream. Wrap loaf pan in foil and freeze until parfait is set, at least 6 hours. (Make-ahead: Can be frozen for up to 1 week.)

Invert onto serving plate. Top with remaining Candied Carrots and Miso- Glazed Nuts. Drizzle with reserved carrot syrup, if desired.


Miso-Glazed Nuts  Preheat oven to 350°F. Line baking sheet with parchment paper. In small saucepan over medium heat, whisk 2 tbsp maple syrup and 1 tbsp miso paste until combined. Remove pan from heat. Add 3/4 cup walnuts, tossing to coat. Spread nuts in single layer on prepared baking sheet. Bake, stirring twice during cooking time, until nuts are caramelized, 12 to 15 minutes. Let cool completely. Coarsely chop walnuts, if desired. (Make-ahead: Can be stored in airtight container at room temperature for up to 1 week.) Makes about 3/4 cup.

Nutritional facts Per serving: about

  • Iron 0.9 mg
  • Fibre 2 g
  • Sodium 205 mg
  • Sugars 18 g
  • Protein 6 g
  • Calories 505
  • Total fat 43 g
  • Cholesterol 125 mg
  • Saturated fat 25 g
  • Total carbohydrate 24 g
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