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 a great choice on sweltering summer days when you don’t want to turn on the oven. And because there is no perfect way to build a parfait and no cooking is involved, this is a great dessert to let your kids help you 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 a 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.
Adapted from Williams-Sonoma School Night, by Kate McMillan (Weldon Owen 2015)