Raspberry Parfait – a delicious recipe with raspberry jam, water, cake, heavy cream, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a small bowl, whisk together jam and water, set aside.
2
Cut the pound cake into thin slices about 1/8-inch thick.
3
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.
4
When you're done, wash the glass.
5
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.
6
Sprinkle in the sugar and continue beating to soft peaks.
7
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.
8
Repeat until you've almost filled the glass.
9
End with a layer of cake, then cream and then drizzled berry sauce over the top.
183
kcal
Calories
16
g
Fat
9
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 6 tablespoons raspberry jam, 2 tablespoons water, 1 (10-ounce) pound cake, 3/4 cups heavy cream, and more.
Yes, Raspberry 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.
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