Amaretto Pound Cake Parfaits
A recipe for Amaretto Pound Cake Parfaits! Cubes of vanilla pound cake are layered with Amaretto whipped cream and dark chocolate ganache.
Servings 4 Servings
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.