Wednesday, May 21, 2014

Raspberry Lemon Parfaits

This dessert is the result of a Mother's Day culinary mishap.

I had a plan. I was going to bake a triple-layer cake filled with fluffy cream and fresh raspberries. And then, for unknown reasons, my cake fell. It was too ugly to fill with anything, so I had to come up with a Plan B.

So I diced up the cake, adjusted the cream filling and made parfaits!

I ended up making four large parfaits, but you could easily make six regular-sized ones or eight small ones.

The cake and cream are light and fluffy with a refreshing lemon flavor and the sweet raspberries were perfect. Of course, you can use another berry if that's your preference.

I made my cake from scratch, but if that's not your thing please feel free to purchase one from the store. It's warm outside... no need to overdo it with the oven in the kitchen!

This is a quick and easy dessert for your Memorial Day celebrations! Enjoy!

Raspberry Lemon Parfaits
serves about 6

diced cake, about 6 cups (no need to be precise) from scratch or store-bought
about 2 pints of fresh raspberries berries, washed and dried
1 cup heavy whipping cream, whipped until soft peaks form
1 8-ounce package cream cheese, at room temperature
2 cups confectioner's (powdered) sugar
1 teaspoon pure lemon extract

With an electric mixer, mix together cream cheese, lemon extract and powdered sugar until blended. Gently fold in whipped cream. Set aside.

Place a few pieces of cake on the bottom of each dish/cup. Put whipped cream over the cake and then top with berries. Repeat with each dish/cup until all are full.

Cover each dish with plastic wrap and place in the refrigerator for at least 30 minutes before serving.

You can make these parfaits about 6 hours before serving, but try to consume them within 24 hours or the whipped cream will deflate.

1 comment:

  1. What a happy accident! Parfaits look really fancy and special - perfect for a mother's day treat.


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