Cranberry-Amaretti Parfaits

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.
Publish date:
cranberry-amaretti parfaits

Recipe by Janet Taylor McCracken

Start to Finish: 15 minutes

Servings: 8


  • 3 cans (about 14 oz. each) whole-berry cranberry sauce

  • 1 1/2 tsp. grated peeled fresh ginger

  • 2 cups heavy cream

  • 1/4 cup black raspberry liqueur (such as Chambord or Bols)

  • 1 1/2 tsp. almond extract

  • 16 large or 48 mini amaretti cookies, coarsely crushed


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.

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.