Giada DeLaurentiis - Strawberry Cream Parfaits

Strawberry Cream Parfaits

ingredients

4 servings


Strawberry Cream Parfaits One 1-pound bag frozen unsweetened strawberries, thawed 2 tablespoons sour cream 1 scant cup chilled heavy whipping cream Eight 2-inch vanilla meringue cookies, coarsely broken (about 2 cups), plus 2 more, halved

instructions


Strawberry Cream Parfaits In a medium bowl, using a potato masher or fork, mash the berries and any juices into a chunky sauce. Place the sour cream in a 1-cup measuring cup. Add enough chilled heavy cream to fill the cup completely. Scrape the cream mixture into a deep medium bowl. Beat the mixture until thick and stiff with a handheld electric mixer. Fold in the broken meringues. Divide the sauce in half and spoon into the bottom of four serving bowls or glasses. Divide the cream mixture in half and spoon on top of the sauce. Repeat the layers using the remaining sauce and cream mixture. Top each parfait with a meringue half and serve immediately.

Strawberry Cream Parfaits

In a medium bowl, using a potato masher or fork, mash the berries and any juices into a chunky sauce.

Place the sour cream in a 1-cup measuring cup. Add enough chilled heavy cream to fill the cup completely. Scrape the cream mixture into a deep medium bowl. Beat the mixture until thick and stiff with a handheld electric mixer. Fold in the broken meringues.

Divide the sauce in half and spoon into the bottom of four serving bowls or glasses. Divide the cream mixture in half and spoon on top of the sauce. Repeat the layers using the remaining sauce and cream mixture. Top each parfait with a meringue half and serve immediately.