Mixed berries macerated in Cointreau get saucy and berri-licious. Layer them with sponge cake and Cointreau spiked chantilly cream for an easy, elegant and over-the-top dessert
1slicemini sponge cakes a.k.a. dessert shellsabout 2 1/2" across and 1" high (
1cupheavy whipping cream
¼cuppowdered sugar
extra berries for garnishoptional
Instructions
Place the berries in a medium bowl and sprinkle with sugar. Gently toss the berries in the sugar and add 3 tablespoons of Cointreau. Toss again to coat and set aside for the berries to macerate.
Add the whipped cream to a large bowl and use a hand mixer to beat the cream until it's soft, but not holding peaks. Sprinkle in the powdered sugar and beat for another 15-20 seconds. Add the remaining 2 tablespoons of Cointreau and beat to a soft peak.
Transfer the chantilly cream to a piping bag fitted with a large star tip.
ASSEMBLE THE COINTREAU CHANTILLY PARFAITS
Assemble the parfaits in a pretty glass with high sides. Mine is about 3" across and 4" high.
Place the sponge cake on the bottom of the glass. Add 1/4 of the berries and spoon a bit of the macerated cointreau and berry juice over the sponge cake to soak it up. Pipe 1/4 of the chantilly cream over the berries. Repeat with a second layer of sponge cake and press it gently into the whipped cream. Top with 1/4 of the berries and 1/4 of the chantilly cream. Build the second parfait the same way.
Transfer the parfaits to the refrigerator for 1-2 hours before serving so the berry juices and cointreau can get soaked into the sponge cake.
Garnish with any remaining whipped cream and berries to serve.
Notes
Recipe can be doubled. The parfaits can be made several hours in advance or even the night before.