Chestnut Parfait Recipe

Name: Chestnut Parfait
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup raw sugar; 1/4 cup water; 1 can boiled chestnuts; 2 teaspoons Grand Marnier; 1/3 loaf pound cake, torn; 8 tablespoons Marsala; 8 tablespoons sweetened whipped cream; Caramel sauce; 1 package blackberries; Walnuts

Servings: persons

1 cup raw sugar
1/4 cup water
1 can boiled chestnuts
2 teaspoons Grand Marnier
1/3 loaf pound cake, torn
8 tablespoons Marsala
8 tablespoons sweetened whipped cream
Caramel sauce
1 package blackberries
Walnuts

1
Make a simple syrup by combining the raw sugar and water in a saucepan and cooking over low heat until the sugar is dissolved.
2
Remove from the heat and let cool.
3
Next, drain the water from the canned chestnuts.
4
Place in a food processor and puree.
5
Add the simple syrup and Grand Marnier, to taste, while blending (chef's tip: make it a bit sweeter then you like).
6
Lay the torn chunks of pound cake in the bottom of 4 serving glasses.
7
Add 2 tablespoons of Marsala to each and then some chestnut puree on top of the poundcake.
8
Refrigerate for 1 hour.
9
After removing it from the refrigerator, add layers of the whipped cream and caramel sauce.
10
Top with blackberries and walnuts before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup raw sugar, 1/4 cup water, 1 can boiled chestnuts, 2 teaspoons Grand Marnier, and more.

Yes, Chestnut Parfait falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chestnut Parfait

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