“Party In A Glass” Parfait
Ingredients:
½ cup natural raspberry preserves
1 cup frozen raspberries, thawed
8 fluid ounces whipping cream, cold
2 tablespoons sugar
4 tablespoons Chambord (raspberry liqueur)
1 (10.75 ounce) pound cake (I used a frozen pound cake and thawed it), diced into very tiny cubes
2 fluid ounces (1/4 cup) Grand Marnier (orange liqueur)
4 maraschino cherries with stems, placed on a paper towel to dry of liquid
• Edible silver confetti sparkles for garnish (You can find them in the cake decorating section of your local Michael’s, or you can order them online here)
(*Each parfait has about 1 tablespoon worth of Grand Marnier, which makes the parfait fairly “boozy”; you can use less if you prefer, according to your personal taste.)
Preparation:
-In a small bowl, combine the raspberry preserves with the thawed raspberries; using a fork, gently stir and slightly mash the mixture until the whole raspberries and broken down just a bit yet still slightly chunky; set aside.
-Prepare the Chambord whipped cream by adding the cold whipping cream to the bowl of a mixer fitted with a whisk attachment, and whipping it on medium-high until it becomes slightly thickened; next, sprinkle in the sugar and continue to whip, and when the cream forms stiff peaks, add in the Chambord to incorporate, and turn off the mixer; add the Chambord whipped cream into a quart-size ziplock bag, cut the corner of the bag to create a small/medium-size opening to pipe with, and place the ziplock onto a plate and into the fridge to hold for a moment.
-To assemble the parfaits, place your glasses in front of you in a row; to the bottom of each glass, add about a heaping 1/3 of a cup of the cubed pound cake; next, drizzle over the pound cake about 1 1/2 teaspoons of the Grand Marnier, drizzling it as evenly over the cake as possible; next, add about 3 heaping teaspoons of the raspberry mixture over the pound cake, dolloping it over the center of the cake and allowing it run down the sides; next, pipe about 3-4 tablespoons worth of the Chambord whipped cream over the raspberry mixture, piping it around the edges and making your way toward the center of the glass; next, repeat the layers once again beginning with the pound cake, then another 1 1/2 teaspoon drizzle of Grand Marnier, followed by the raspberry mixture and finishing with a tall piping of the Chambord whipped cream; to garnish, add a maraschino cherry to the top, and sprinkle with some edible silver confetti sparkles; keep the parfaits in the fridge until ready to serve, for up to 4 hours ahead.
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