Celebrate the New Year with these Amaretto-spiked parfaits! Cubes of vanilla pound cake are layered with Amaretto Whipped Cream, Chocolate Ganache, and drizzles of more Amaretto for a decadent and beautiful dessert.
Note: This recipe uses alcohol that is not cooked off. It is intended only for those over the age of 21 (in the United States). Please drink responsibly.
The Amaretto Whipped Cream was the star for me. So incredibly good. If you don’t have time to make all the components at once, this whipped cream can be made a day or two ahead of time and refrigerated until ready to use. The chocolate ganache can also be made ahead of time. It just needs to be reheated in a double broiler or short spurts in the microwave until smooth and pourable again.
Amaretto is a sweet almond-flavored liqueur from Saronno, Italy. Some brands may include almonds, but most are actually traditionally made using apricot kernels. It is now available in most liquor stores, but you can also make your own (I have not tried yet).
Looking for more ideas? Here is a round-up of my previous New Year’s recipes and some appetizers for the holiday:
Adapted from The Cozy Apron
Amaretto Whipped Cream:
16 fluid ounces heavy cream, cold
6 tablespoons powdered sugar
1/4 cup amaretto liqueur
1/2 teaspoon almond extract
1 1/2 cups dark chocolate chips
3/4 cup heavy cream
8 ounces vanilla pound cake (~1/2 loaf)
4 tablespoons amaretto liqueur
Sprinkles or dark chocolate curls for garnish
To make the amaretto whipped cream: In a large bowl, beat the heavy cream using a hand or stand mixer until it begins to thicken. Add the powdered sugar and continue to beat until soft peaks form. Add the amaretto and almond extract and continue to beat until stiff peaks form. Refrigerate until ready to use.
To make the chocolate ganache: In a small saucepan, heat the heavy cream over medium heat. Once it comes to a boil, remove from heat and add the chocolate. Allow to sit for about 30 seconds before stirring to combine. Continue to stir until smooth. If not using right away, refrigerate in an airtight container and reheat right before using.
To assemble: Slice the vanilla pound cake into small cubes. Add about 2 tablespoons of the whipped cream to the bottom of 4-6 individual serving glasses. Top each with 1/4 cup of the pound cake. Drizzle about 1 1/2 teaspoons of the amaretto over the pound cake. Top with 2-3 tablespoons of the chocolate ganache. Repeat the layers until you get to the top of the glasses, ending with whipped cream. Garnish with chocolate or sprinkles and serve immediately.