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!
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.
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.
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.
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.
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.