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Each of the components for this easy dessert parfait can be made days in advance. Come party time, all that's left to do is stack the layers in pretty glasses.

Zoë François
Source: Better Homes and Gardens


Recipe Summary

1 hr
2 hrs 15 mins


Cranberry-Raspberry Sauce
Sugared Cranberries
Lime Cream


For meringues:
  • Preheat oven to 250°F. In a large heatproof bowl whisk together egg whites and sugar. (Mixture will be thick and grainy). Place bowl over a saucepan of simmering water, being careful that bowl doesn't touch water. Whisk egg mixture 3 to 5 minutes or until sugar is completely dissolved and mixture is smooth. Remove bowl.

  • Beat mixture with a mixer on medium-high 3 to 5 minutes or until light, fluffy, glossy, and stiff peaks form.

  • Transfer mixture to a pastry bag fitted with a star tip. Pipe quarter-size rosettes on a baking sheet lined with parchment paper.

  • Bake 30 minutes. Turn off oven; let meringues stand in cooling oven 1 hour. Meringues can be made one day ahead and stored in an airtight container at room temperature.

For Cranberry-Raspberry Sauce:
  • (Whether you're using fresh or frozen raspberries determines when you add them.) In a medium saucepan combine cranberries, sugar, and the raspberries if using frozen. Bring to boiling, stirring frequently; reduce heat. Simmer, uncovered, about 10 mintues or until cranberries are soft and juices are thick. (If using fresh raspberries, fold in now.) Let cool. Chill, covered, up to 1 week.

For Sugared Cranberries:
  • Pour sugar into a shallow pie plate. Working in batches, roll cranberries in pasteurized egg whites then in sugar to coat. Allow to dry on a baking sheet lined with parchment paper. Store, refrigerated, up to 2 days, rerolling in sugar as necessary.

For Lime Cream:
  • In a large bowl beat cream and powdered sugar until soft peaks form. Beat in lime curd and zest.

To Assemble:
  • Layer Lime Cream with Cranberry-Raspberry Sauce and meringues in eight glasses or bowls; repeat layers. Garnish with Sugared Cranberries. Serve immediately or within 2 hours. Makes 8 servings.

Nutrition Facts

452 calories; fat 23g; cholesterol 88mg; saturated fat 14g; carbohydrates 58g; mono fat 5g; poly fat 1g; trans fatty acid 1g; insoluble fiber 4g; sugars 52g; protein 3g; vitamin a 920.4IU; vitamin c 15mg; riboflavin 0.2mg; niacin equivalents 0.3mg; vitamin b6 0.1mg; folate 9.7mcg; vitamin b12 0.1mcg; sodium 47mg; potassium 156mg; calcium 52mg; iron 0.4mg.