Easy Summer Whipped Parfait

Well I sure have missed this place!  Been a while since I posted a recipe, but it’s not for lack of baking!   Things sure are busy in this house and summer is here in full swing.

I love today’s post for many reasons..

 

1.   It takes less than 15 minutes and looks like a million bucks.

2.  I made this this morning  and let it chill for the rest of the day until our company arrived for dinner which meant I had no dessert hassle.  Just placed it on the table and looked like the wife and hostess of the year (as I wiped my brow…).

 

3.  It’s disposable.  I’m still using that package of disposable wine glasses I got a month ago for this post here.  Then I realised that I also used these cups here, both of which are my last two posts!  I am not for filling the landfills with plastic, but I do have a package of glasses to use up.

4.  It tastes ridiculously summery good.

A lady from our local market shared a similar recipe with me.  I added the jello bottom and couldn’t resist the beautiful cherries for garnish.    For the cream cheese whip I used some frozen mixed berries with pomegranate.  I threw in some of my own frozen summer strawberries too.  Its light and delicious!

 

• 1 pkg jello, any berry flavour prepared and poured into the bottom of serving glasses ( I did this the night before)
• 250 gr cream cheese at room temperature
• 3/4 cups granulated sugar
• 2 cups mashed berries
• 1 litre container of frozen whipped topping thawed

1.  Beat sugar and cream cheese until smooth.  Add berries and mix well.  Fold in whipped topping.  Pour over jello that has set.

2.  Refrigerate several hours.  Garnish with more whipped cream, chocolate shavings, berries, etc.

Note:  You can also pour the whipped mixture over a 9×13 graham crust and refrigerate.

Enjoy!

Chocolate Tiramisu Cupcakes

Company’s coming!  Today my sister-in-law is coming with her boys for dinner and a swim.  I am sooo looking forward to some adult company this afternoon!  Now that summer is here our house is constantly full of kids and I have become a full time lifeguard in our pool (not that I’m complaining about sitting poolside all day long…)!  So we’ve made a lovely summer BBQ dinner and of course a decadent dessert.  These are Chocolate Tiramisu Cupcakes.  Boozy Kahlua cupcakes topped with mascarpone cheese and whipped cream…hello!  Screaming your name yet??

Ok, so here’s what I did…these are actually a recipe from Pampered Chef.  They use mini cakes for theirs, but me?  Go big or go home that’s what I say.  I did not use a cake mix, I made this decadent dark chocolate cake from Sweetapolita (who I LOVE and am secretly obssessed with), then I topped it with a mascarpone cheese mixture and whipped cream on top of that.  Okay, I must confess, I cheated on the whipped cream and went and bought some (gasp!).  Next time however, I would whip my own as it would probably be more stable and last longer.  I literally had to top one with the mascarpone and cream and then take pictures as the whipped cream was melting.  This isn’t a dessert you could throw on a picnic table and leave (it wouldn’t last that long anyway).

Make the cupcakes and let cool in the pan for 15 minutes.  Then, brush (LIBERALLY I say…) with some Kahlua or coffee liqueur.  Allow cupcakes to cool completely.  Top with mascarpone mixture and then whipped cream.  Sprinkle some cocoa on top.

Here’s the mascarpone mixture:

• 250 grams mascarpone cheese, room temperature
• 1/4 cup powdered sugar
• 2 tsp vanilla extract

1.  Mix thoroughly and pipe onto cooled cupcakes.

Absence Makes The Heart Grow Fond

My girlfriend moved to England a few years ago.  I cried like a baby when she left.  Although I was so happy for her courage to move far away, I was devastated at what I thought was my loss.  I’ve been to visit and she took me to Paris for my birthday ( SOOO NICE).  She has been home to visit many times since then.  We talk every Sunday on the phone and it’s as though she still lives 10 minutes away.  I do still have times when I really miss the girl time.  The distance makes movie night a little difficult and I sure would love to go have dinner (in Paris again would be awesome!).   Really, not a lot has changed though, we still argue over movies and books and we always seem to talk about food.  She recently sent me a recipe for Genoise Sponge Cake that she made at a dinner party and it looked amazing!   Below is my version, just a simple 2 layer with lemon whipped cream, raspberry preserves and fresh raspberries.   As I make it, I have a little smile on my face, thinking of my good friend.  Enjoy,

Sponge Cake

*adapted from Gourmet Magazine

preheat oven to 350 degrees

6 eggs room temperature

2/3 cup vanilla sugar

1 tsp vanilla extract

1 cup sifted cake  flour

1/2 tsp kosher salt

1/3 cup melted unsalted butter, cooled

Lemon Whipped Cream Frosting (see below)

3/4 cup raspberry preserves for serving

2 pints fresh raspberries for serving

1.  Butter and flour a 10″ round pan.  In stand mixer with whisk attachment combine eggs, vanilla and sugar.  Beat on high speed for 10 minutes (mixture should triple in volume).  In a separate bowl, sift flour and salt together.

2.  Remove bowl from stand mixer and very gently fold flour and salt in with spatula (1/3 at a time).  In a small bowl, mix some of the cake mixture with the melted butter until incorporated.  Add this to the cake mixture, again gently folding.

3.  Pour mixture into cake pan and bake for 30-35 minutes until golden.  Cake will begin to pull away from sides of pan.   Unmold onto wire rack for cooling.

*Sponge cake is easier to work with on the 2nd day, so make the night before if you plan on cutting layers.

4.  Cut cooled cake into 2 layers.  Place bottom layer on a cake platter and spread with raspberry preserves.  Spread a layer of frosting on top of preserves.  Put 2nd layer on top of frosting.  Frost top with remaining frosting and cover top with fresh raspberries.

Lemon Whipped Cream Frosting

*Better Homes and Gardens Recipe

In large chilled bowl beat 2 cups whipping cream, 2 Tbps. powdered sugar, and 1 Tbsp. instant vanilla pudding on medium-high until stiff peaks form. Fold in 1 Tbsp. grated lemon peel.