First, crumble the vanilla crescents into medium fine pieces. This works very well in a freeze bag. Then whip the cream with the vanilla and powdered sugar until stiff. In another bowl, mix the mascarpone with the milk as best you can. Fold the whipped cream loosely into the mascarpone cream and mix in about half of the vanilla croissants.
Line 4 - 5 flat bowls with some cling film if necessary. Put the vanilla biscuit crumbs in each mold and press them down lightly. Then spread the mascarpone cream evenly on top and place in the freezer. After about 2 hours, remove the parfait and let it thaw for 5 - 10 minutes. Turn out onto a dessert plate and serve with vanilla sauce.
Tip:
Also works well with cookies, amarettini, cantucchini, speculoos or other leftover pastries or biscuits to taste.
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