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Jun 30, 2010 2:00pm

  • 20 mins cooking
  • Serves 6
  • Print



Fruit cake cream parfaits

  • 250 gram (8 ounces) mascarpone cheese
  • 1/4 cup (60ml) whisky
  • 1 tablespoon icing (confectioners’) sugar
  • 1/2 cup (125ml) thickened (heavy) cream, whipped
  • 300 gram (4½ ounces) fruit cake, crumbled


Fruit cake cream parfaits

  • 1

    Combine mascarpone, 2 tablespoons of the whisky and sifted icing sugar in large bowl, fold in cream.

  • 2

    Sprinkle half the cake into six ¾-cup (180ml) glasses, sprinkle with half of the remaining whisky. Spoon in half the mascarpone mixture. Repeat layering with remaining cake, whisky and mascarpone mixture. Cover, refrigerate until required. Serve topped with fresh raspberries and sifted icing sugar, if you like.

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