Directions

1. 1

   Pour heavy whipping cream into a chilled mixing bowl. Using an electric mixer on high speed, beat the cream until stiff peaks form, about 3-4 minutes. Transfer the whipped cream to a separate bowl and refrigerate while preparing the mousse.

2. 2

   In a medium bowl, combine the softened cream cheese, condensed milk, fresh lemon juice, and lemon zest. Using an electric mixer on medium speed, blend until the mixture is smooth and creamy, about 2-3 minutes, scraping down the sides as needed.

3. 3

   Gently fold the chilled whipped cream into the lemon mixture using a spatula until no white streaks remain and the mousse is light and fluffy. Cover and refrigerate for 30 minutes.

4. 4

   While the mousse chills, combine the fresh blueberries and sliced strawberries in a bowl and gently toss together. Set aside at room temperature.

5. 5

   Place the shortbread cookies in a resealable plastic bag and seal. Using a mallet, rolling pin, or the bottom of a heavy glass, crush the cookies into coarse crumbles. Transfer to a small bowl.

6. 6

   To assemble the parfaits, divide the lemon mousse among four serving bowls or glasses. Layer by spooning some mousse into each vessel, then sprinkling with shortbread crumbles, followed by a portion of the mixed berries. Repeat the layers until all ingredients are used, finishing with berries on top. Serve immediately or refrigerate until ready to serve.