This beautiful dessert looks special, but it couldn’t be easier to assemble. Best of all, it doesn’t need to be cooked, making it the perfect choice for a sweltering July day. And because there is no perfect way to build a parfait and no stove involved, this is a great dessert to let your kids prepare.
3 cups (3/4 lb./375 g) raspberries
2 Tbs. sugar
2 cups (16 fl. oz./500 ml) heavy cream
6 meringue cookies, broken into pieces
Combine 2 cups (1/2 lb./250 g) of the raspberries and 1 Tbs. of the sugar in the blender and puree until well combined. Set aside.
In a large metal bowl, whip the heavy cream until soft peaks form. Add the remaining 1 Tbs. sugar and whip until stiff peaks form. Set aside.
Assemble the parfaits in wineglasses, Mason jars or juice glasses. Divide half of the whipped cream evenly among the glasses, followed by half of the raspberry puree. Top with the cookies, dividing them evenly, and the remaining whipped cream and raspberry puree, again dividing them evenly. Scatter the remaining 1 cup (1/4 lb./125 g) raspberries on top. Serve immediately. Serves 4.
Find ways to make hectic suppers into fun, relaxed gatherings that the whole
family can enjoy in our cookbook School Night, by Kate McMillan.