“These parfaits are as irresistible as they are stunning.” - by USA WEEKEND columnist Pam Anderson
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Mix strawberries and 6 Tbs. of the sugar in a bowl; let stand until berries release their liquid, 30 to 60 minutes.
- When ready to assemble dessert, beat cream and orange zest to soft peaks, gradually adding remaining 1 1/2 Tbs. sugar.
- Pour 6 Tbs. of the strawberry juice that has collected in the bowl over the crumbled macaroons. Toss to coat.
- To assemble, choose six goblets that hold at least 12 ounces; in each, make two layers in the following order: scant 1/4 cup macaroons, scant 1/4 cup whipped cream, 1/4 cup strawberries. Refrigerate until ready to serve, up to 2 hours.
Nutrition
Amount Per Serving (6 total)
- Calories
- 473 cal
- 24%
- Fat
- 30.9 g
- 47%
- Carbs
- 48.4 g
- 16%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"Fantastic! A delicious, pretty, and simple way to impress guests. I will be keeping this recipe and passing it along. I made the Coconut Macaroons III recipe instead of buying...amazing macaroons. The..." See morey are way tastier and easier than going to the store!"
joy-of-jesus-smileymom
"This is an easy and delicious twist on strawberry shortcake in elegant form. The orange peel, which we used, gives a subtle burst of summery "creamsicle" alongside the berries, but could be omitted. A..." See morelso, for the sake of simplicity we layered everything in a trifle bowl. Parfaits are nicer if you have them. This would be lovely garnished with a bit of reserved whipped cream and a mint sprig or sprinkle of orange zest!"
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