Boozy “Party in a Glass” Parfaits Yield: makes about 4 (8 oz.) wine glass servings

Boozy “Party in a Glass” Parfaits

Yield: makes about 4 (8 oz.) wine glass servings

Ingredients:

1/2 cup natural raspberry preserves

1 cup frozen raspberries, thawed

8 fluid oz. whipping cream, cold

2 Tablespoons sugar

4 Tablespoons Chambord (raspberry liqueur)

1 (10.75 oz.) pound cake (I used a frozen pound cake and thawed it), diced into very tiny cubes

2 fluid oz. (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

Note: 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.

Directions

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 Ziploc bag, cut the corner of the bag to create a small/medium-size opening to pipe with, and place the Ziploc 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 ½ 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.