Raspberry & Cream Parfaits
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Piled high with fresh raspberries and boozy whipped cream, these raspberry parfaits make a light and elegant dessert.
Raspberry parfaits piled high with fresh fruit and liqueur-infused whipped cream make a light and elegant summer dessert, and they take just 15 minutes to throw together. It’s the jazzed-up whipped cream that makes the parfaits special – cream cheese adds extra body and stabilizes the whipped cream so the dessert holds up longer, and a splash of liqueur elevates the flavor. This is a great make-ahead dessert for a party – and you can make your life easier by assembling the parfaits in disposable plastic wine glasses. Feel free to swap the raspberries for other berries or experiment with different liqueurs. Thanks to my friend Tracy Santoro for sharing the recipe, which is modestly adapted from Fresh Fruit Desserts: Classic and Contemporary by Sheryl and Mel London (Prentice Hall, 1990).
“A fantastic recipe. Few ingredients, so easy to make, and a great hit. My family and friends loved it.”
What You’ll Need To Make Raspberry Parfaits
- Cream Cheese: Adds a rich, creamy texture and slight tanginess to the parfait base.
- Orange- or Almond-Flavored Liqueur: Infuses the cream mixture with a subtle, sophisticated flavor that complements the raspberries.
- Sugar: Sweetens the cream mixture, balancing the tartness of the raspberries and enhancing the overall flavor.
- Heavy Cream: Whipped to add lightness and a smooth, airy texture to the creamy layers.
- Fresh Raspberries: Provide a fresh, juicy, and slightly tart flavor that contrasts beautifully with the creamy mixture.
- Mint Sprigs: Used as a garnish to add a touch of freshness and a visually appealing element to the dessert.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Combine the cream cheese, liqueur, and sugar in the bowl of a stand mixer fitted with the whisk attachment or hand-held electric mixer.
Beat on medium-high speed until creamy and lump-free, about 2 minutes.
Add the heavy cream.
Start beating on low speed (so it doesn’t splash), then increase the speed to high and beat until the mixture is thickened to a pudding-like consistency, about 2 minutes.
Distribute half of the raspberries among the bottom of the glasses or dessert cups, then distribute two-thirds of the cream mixture so that it covers the berries in each portion.
Distribute the remaining berries evenly among the glasses or dessert cups, gently placing them on the layer of cream. Spoon equal amounts of the remaining cream on top of each portion.
Refrigerate for at least one hour or up to 4 hours. Garnish each serving with a mint sprig and serve.
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Raspberry & Cream Parfaits
Piled high with fresh raspberries and boozy whipped cream, these raspberry parfaits make a light and elegant dessert.
Ingredients
- 4 oz cream cheese, at room temperature
- 2 tablespoons orange- or almond-flavored liqueur, such as Grand Marnier or Amaretto (see note)
- ½ cup sugar
- ½ cup heavy cream
- 3 cups fresh raspberries
- 4 small sprigs mint, for garnish
Instructions
- Have 4 wineglasses or glass dessert cups at hand.
- Combine the cream cheese, liqueur, and sugar in the bowl of a stand mixer fitted with the whisk attachment or hand-held electric mixer. Beat on medium-high speed until creamy and lump-free, about 2 minutes. Using a rubber spatula, scrape down the sides of the bowl.
- Add the heavy cream and start beating on low speed (so it doesn't splash), then increase the speed to high and beat until the mixture is thickened to a pudding-like consistency, about 2 minutes.
- Distribute half of the raspberries among the bottom of the glasses or dessert cups, then distribute two-thirds of the cream mixture so that it covers the berries in each portion. Distribute the remaining berries evenly among the glasses or dessert cups, gently placing them on the layer of cream. Spoon equal amounts of the remaining cream on top of each portion. Refrigerate for at least one hour or up to 4 hours. Garnish each serving with a mint sprig and serve.
- Make Ahead: The cream mixture can be made and refrigerated a day in advance. Assemble the parfaits up to 4 hours before serving.
- Note: It's okay to leave out the liqueur if you are avoiding alcohol.
Nutrition Information
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- Per serving (4 servings)
- Calories: 375
- Fat: 21 g
- Saturated fat: 12 g
- Carbohydrates: 42 g
- Sugar: 34 g
- Fiber: 6 g
- Protein: 3 g
- Sodium: 117 mg
- Cholesterol: 72 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Comments
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This dessert did look lovely, but it didn’t work for us because the 2 Tbsp. of Grand Marnier I used left too strong of an “alcohol” taste and overwhelmed the cream and berries. I wished that I had used vanilla or almond or orange extract. This must be just a personal preference as many others have loved this recipe, but we couldn’t eat it. Huge fan of Jenn’s recipes, usually.
This dessert is amazing. I’ve made it four times. I look for a reason to make it because it tastes so good, it’s easy, AND it’s so impressive! This time I want to make it for 24 people. Jenn, what do you think if I made it in double batches and stored it all together in one (or two) big ziplock bags. Then, could I just cut the corner and fill my individual bowls? How far ahead would you feel safe with making it? The day before?
Thank you again for your pure talent! I am a much better cook because of you!
Glad to hear you like it enough to serve such a large crowd. What you’re suggesting sounds great and you can make it up to a day ahead. Hope everyone enjoys!
Hi – This looks lovely. Can you make in a trifle dish and then scoop it out into bows at the table? Thanks!
Yep that should work 🙂
So delicious. Light and cool. Perfect for summer
What a delicious dessert. Made the cream the day before and put them together 1 hour before serving. We have a lot of raspberries bushes in our yard so I’ll be making this dessert often.
Love, love, love. Everyone liked the plate and asked for more.
Once again Jenn, a fantastic recipe. Few ingredients, so easy to make and a great hit. My family and friends loved it.
Many thanks!!
Sooo good, a perfect end to our Valentine’s Day dinner
Nice Recipe from Sheryl and Mel London’s cookbook.
Don’t you have your own recipes? Why take from others?
Hi Hilary, Thanks for inquiring. I often will modestly adapt recipes I find in my travels to put my spin on them (and consider it a high compliment to the original recipe developer). I also have many of my own recipes.
🙁