Prosecco jelly parfait

Ingredients:

• 1 bottle of prosecco (750 ml.)
• 3/4 cup sugar, divided
• 0.5 cups of water
• 2 bags of 7 g. powdered gelatin
• 1 cup heavy cream
• 1 cup mascarpone at room temperature

Preparation:

1. Place the Prosecco, 0.5 cups of sugar, and 0.5 cups of water in a large saucepan and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes to evaporate some of the alcohol. Remove from the heat and gradually stir in the gelatin until completely dissolved.
2. Pour into a 22x32cm baking dish, let cool to room temperature, then refrigerate for at least 4 hours to set.
3. In a large bowl, whip the cream until stiff peaks form. In another bowl, whisk the remaining 1/4 cup sugar with the mascarpone until smooth.
4. Fold a third of the whipped cream into the mascarpone to fluff it up, then fold in the remaining whipped cream. Cut the Prosecco jelly into 2x2 cm cubes and line the bottom of 4 parfait glasses. Spread half the cream over the jelly and repeat the layers one more time. Serve with a long spoon.