This is a spin on Eton mess, a classic (and easy!) British dessert made by layering fruit, crushed meringues, and whipped cream. In our holiday-ified version, we use ginger-cranberry sauce and crunchy almond cookies. For a family-style version of this dessert, arrange the layers in a large clear bowl.

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Credit: Photography by Johnny Miller

Recipe Summary test

total:
15 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, stir the cranberry sauce and ginger. In a large bowl, using an electric mixer, beat the cream, raspberry liqueur, and almond extract until semifirm peaks form, about 2 minutes. Divide half the cranberry-ginger sauce, whipped cream, and cookies among 8 bowls. Repeat the layers with the remaining sauce, cream, and cookies. Serve immediately.

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  • Make it ahead: The cranberry-ginger sauce and whipped cream can be made up to 8 hours ahead. Cover them separately and refrigerate. You might need to take a whisk to the whipped cream to freshen it up before using. Build the parfaits just before serving.

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