A recipe for Amaretto Pound Cake Parfaits! Cubes of vanilla pound cake are layered with Amaretto whipped cream and dark chocolate ganache.
Disclaimer: Consume alcoholic beverages at your own risk and liability. This recipe is intended only for those over the age of 21 (in the United States). Please drink/eat responsibly.
I first came across the idea for these Amaretto Pound Cake Parfaits over on The Cozy Apron and they are such a delicious and easy dessert to celebrate New Year’s, Valentine’s Day, or simply a date night at home.
Cubes of vanilla pound cake are layered with a homemade amaretto whipped cream, chocolate ganache, and a splash of additional amaretto for a decadent and beautiful treat.
One of my favorite things about this Amaretto Parfait is how easily it comes together! You can even make the Amaretto whipped cream a day in advance and refrigerate until ready to layer.
This also works with the chocolate ganache, but it needs to be reheated in a double boiler or in short spurts in the microwave until smooth and pourable again.
After layering the parfaits and topping with the garnishes, serve immediately.
A Few Tips
I used a store-bought vanilla pound cake in this recipe. It is especially perfect for using up leftovers. If you want to make the pound cake, A Classic Twist has a recipe for homemade Vanilla Pound Cake.
Start with a layer of cubed vanilla pound cake and sprinkle a little amaretto over the top. Cover with dark chocolate ganache and the amaretto vanilla whipped cream.
Add more pound cake before finishing with a final layer of chocolate ganache and whipped cream.
If using smaller or thinner glasses to layer the Amaretto Pound Cake Parfaits, it usually helps to transfer the dark chocolate ganache and Amaretto whipped cream into individual piping bags. This will help control the amount of each layer added and keep the edges of the glass clean.
I topped each parfait with a few chocolate curls and a small sprig of fresh mint. Some festive sprinkles would also be fun.
Notable Ingredients
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 Bell’Alimento has a recipe to make homemade Amaretto (I have not it tried yet).
If you don’t have vanilla beans available, substitute with about 1 teaspoon vanilla bean paste or vanilla extract.
Looking for more parfait recipes?
Try my:
Amaretto Pound Cake Parfaits Recipe
Adapted from The Cozy Apron
Amaretto Pound Cake Parfaits
Ingredients
Dark Chocolate Ganache:
- 1/2 cup (120 milliliters) heavy cream
- 6 ounces (170 grams) dark chocolate chips
Amaretto Whipped Cream:
- 2 cups (470 milliliters) heavy cream cold
- 1/3 cup (40 grams) powdered sugar
- 1/4 cup (60 milliliters) amaretto liqueur plus more for drizzling over pound cake
- 1 vanilla bean
For serving:
- 10 ounces (283 grams) vanilla pound cake
- Dark chocolate curls or sprinkles for garnish
- Fresh mint sprigs for garnish
Instructions
To make the chocolate ganache:
- In a small saucepan, heat the heavy cream over medium heat.
- Once it is simmering, but not yet at 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. Set aside while you prepare the remaining ingredients.
To make the Amaretto whipped cream:
- In the bowl of a stand mixer fitted with a whisk attachment or a large bowl, beat the heavy cream until it begins to thicken.
- Add the powdered sugar and continue to beat until soft peaks form.
- While beating, slowly add the Amaretto and seeds scraped from the vanilla bean and continue to beat until stiff peaks form.
- Refrigerate in an airtight container until ready to assemble.
To assemble:
- Cut the vanilla pound cake into small 1/2 inch (1.25 centimeter) cubes.
- Add a single layer of pound cake to the bottom of four (10 ounce, 300 milliliter) glasses.
- Drizzle a little amaretto over the pound cake pieces.
- Cover with a layer of the chocolate ganache, then a thick layer of the whipped cream.
- Add another layer of pound cake cubes and drizzle with Amaretto.
- Cover with a final layer of chocolate ganache and finish with whipped cream.
- Serve immediately with chocolate curls or sprinkles and a fresh mint sprig.
Lauren @ Sew You Think You Can Cook
Yum yum yum yum!!!