This little parfait is a fun twist on a 4th of July flag cake and is much easier to make. You can prepare the ingredients a day ahead and then assemble when you're ready to serve--a perfect no-fuss holiday dessert.
Recipe by Rori Trovato; photo by Luca Trovato
|1 store-bought pound cake, cut into 6 slices||1 pint blue berries|
|2 cups heavy whipping cream||2 cups pitted fresh cherries or strawberries|
|1/2 cup powdered sugar|
Preheat oven to 350 degrees F.
Using a star cookie cutter or by hand, cut out a star from each slice of pound cake. Eat or save the scraps for sweet bread crumbs. Place the stars on a baking sheet and toast the pound cake until just slightly golden brown, about 5 minutes on each side. Remove from oven. (This can be done a day in advance and kept in an airtight container.) In a large bowl, whip the cream using a hand mixer or standing mixer until soft peeks form. Add the sugar and continue whipping for just 15 seconds. (This be done a day in advance and kept in the refrigerator until ready to assemble.)
In 6 small glasses or bowls, add about 1 heaping tablespoon of the whipped cream, top with about the same amount of berries, another layer of whipped cream and finally top with berries again. Place each dish with a pound cake star on top and serve cold.
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