Hero Image Recipe Raspberry Shortcake parfait

Raspberry Shortcake parfait

Indulge in layers of sweet perfection with our Raspberry Shortcake Parfait! A delightful blend of fluffy shortcake, velvety cream, and fresh raspberries, all in one heavenly dessert. Perfect for satisfying your sweet tooth cravings!





  • Servings:4
  • Occasion:Dessert
  • Cooking Time:5 mins
  • Preparation Time:40 mins (+cooling)

Made with

Image pack Raspberry Shortcake

Raspberry Shortcake

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  • Raspberry Coulis
  • 200g raspberries, plus extra for garnish
  • ½ cup caster sugar
  • Base
  • 250g Arnott’s Raspberry Shortcake biscuits
  • Marshmallow Filling
  • 150g pink marshmallows
  • 1 tbsp milk
  • 300ml thickened cream


Step 1
To make the raspberry coulis, place raspberries and sugar in a small saucepan over medium heat and cook until the sugar dissolves. Simmer for 5 min until raspberries collapse and coulis thickens. Refrigerate until cold.
Step 2
Meanwhile, to make your crumbs, set aside 4 Arnott’s Raspberry Shortcake biscuits for garnish. Place 10 Arnott’s Raspberry Shortcake biscuits in a food processor. Process until you have medium crumbs. Set aside.
Step 3
To make the marshmallow filling, stir marshmallows and milk in a small saucepan over low heat until the marshmallows melt and the mixture is smooth. Transfer to a bowl. Set aside, stir occasionally for 5 min to cool.
Step 4
Use an electric beater to beat cream in a bowl until you have firm peaks. Stir through 2/3 of the whipped cream into the marshmallow mix.
Step 5
To assemble, divide crumbs among 4 x 1 cup capacity glasses. Top with marshmallow mixture, coulis and top with remaining cream. Top with raspberries and raspberry shortcake biscuit.


  • Leftover coulis can be frozen or kept for another use.
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