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

Raspberry Shortcake

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Ingredients

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

Preparation

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.

Notes