-
1
Spray 9-inch springform pan with 3-inch-high sides with nonstick spray.
-
2
Finely grind macaroons, almonds, and lemon peel in processor.
-
3
Press half of mixture over bottom of prepared pan.
-
4
Puree peaches in processor.
-
5
Transfer puree to heavy deep-sided saucepan and bring to simmer over medium heat.
-
6
Cook until reduced to 1 cup, stirring often, about 10 minutes (color of puree will darken slightly).
-
7
Transfer to bowl and chill until cool, about 15 minutes.
-
8
Puree raspberries in processor.
-
9
Strain through sieve set over medium bowl, pressing to extract as much fruit as possible.
-
10
Chill puree.
-
11
Whisk 1/4 cup cream, egg yolks, sugar, corn syrup, and butter in large metal bowl to combine.
-
12
Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
-
13
Whisk constantly until parfait base thickens and thermometer inserted into base registers 160F, about 8 minutes.
-
14
Remove bowl from over water.
-
15
Using electric mixer, beat parfait base until billowy and completely cool, about 8 minutes.
-
16
Divide between 2 medium bowls (about 1 cup parfait base in each bowl).
-
17
Beat remaining 2 1/4 cups cream in large bowl until medium peaks form.
-
18
Fold cool peach puree and schnapps into 1 parfait base, then fold in half of whipped cream.
-
19
Spread peach parfait in prepared pan.
-
20
Sprinkle remaining macaroon mixture over.
-
21
Place in freezer.
-
22
Fold 1 cup of raspberry puree (reserve remaining puree for another use) into parfait base in second bowl.
-
23
Fold in remaining whipped cream.
-
24
Spread parfait over macaroon mixture in pan.
-
25
Cover; freeze at least 8 hours and up to 2 days.
-
26
Fold 30x7-inch strip aluminum foil lengthwise in half to form 30x3 1/2-inch strip.
-
27
Microwave white chocolate in glass bowl for 10-second intervals until chocolate just begins to melt; stir until smooth.
-
28
Pour into small resealable plastic bag.
-
29
Cut tip off 1 corner of bag.
-
30
Pipe white chocolate over foil strip in lacy design.
-
31
Let stand until chocolate sets, about 10 minutes.
-
32
Using heated knife, cut around parfait cake to loosen; remove pan sides.
-
33
Holding foil strip upright and parallel to bottom of cake, place 1 end against cake, white chocolate side in.
-
34
Gently press strip completely around cake like a fence, leaving overhang.
-
35
Freeze 10 minutes.
-
36
Starting at overhang, carefully peel off foil.
-
37
Trim off chocolate overhang.
-
38
Cover; return cake to freezer for up to 12 hours.
-
39
Combine all ingredients except raspberries in large bowl; let compote stand at least 15 minutes and up to 1 hour, stirring occasionally.
-
40
Arrange raspberries atop cake.
-
41
Cut cake into wedges.
-
42
Serve with compote.
-
43
Lindt and Perugina white chocolate gave the best results in our test kitchen.
