Raspberry Parfait
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1023
- Total Fat
- 53
- Saturated Fat
- 27
- Carbohydrates
- 132
- Dietary Fiber
- 2
- Sugar
- 91
- Protein
- 9
- Cholesterol
- 216
- Sodium
- 588
- Total: 10 min
- Prep: 10 min
Ingredients
6 tablespoons raspberry jam
2 tablespoons water
1 (10-ounce) pound cake
3/4 cups heavy cream
2 tablespoons sugar
Directions
- In a small bowl, whisk together jam and water, set aside.
- Cut the pound cake into thin slices about 1/8-inch thick. Take one of the wine glasses that you will use to serve the dessert in and cut out a circle from each slice of cake by pressing the rim of the glass into the cake. When you're done, wash the glass.
- In a large mixing bowl, whip the heavy cream with a whisk or electric mixer until it just begins to hold soft peaks when you pull the beaters out. Sprinkle in the sugar and continue beating to soft peaks.
- Drop a couple of large spoonfuls of the cream into 2 wine glasses then press in a cake round followed by a thin layer of raspberry sauce. Repeat until you've almost filled the glass. End with a layer of cake, then cream and then drizzled berry sauce over the top.