Fourth of July Parfait
The 4th of July holiday commemorates the signing of the Declaration of Independence and the freedom it represents. Pride abounds and, smack in the middle of summer, we celebrate with fireworks, picnics and all things red, white and blue. The flag flies honorably in front of houses up and down the street and out back, decks are trimmed with patriotic panache and picnic tables will soon overflow with hot dogs, potato salad, corn on the cob and other cookout staples as we gather to enjoy the day and to celebrate the U.S. of A.
With so much great produce in season, I couldn’t resist adding a bit of the ol’ red, white and blue to the buffet. Layering fresh raspberries and blueberries with pound cake and vanilla pudding, our party just got a little sweeter and lunch even more festive.
Easily adjusted to serve four or dozens, these holiday parfaits are best prepared within a few hours before serving to prevent the pound cake from getting soggy. If the kids are getting antsy waiting for the fireworks to begin, put them to work assembling these gorgeous desserts, but don’t be surprised when those scraps of pound cake mysteriously disappear in the process.
4th of July Berry Parfait
- 1 loaf pound cake
- 12 ounces fresh red raspberries
- 6 ounces fresh blueberries
- 1 cup vanilla pudding
- Fresh whipped cream
Trim top and bottom crusts from pound cake and cut the pound cake horizontally into four slices.
Using a biscuit cutter, cut two discs the diameter of a pint from each slice of pound cake, yielding 8 discs.
In 4 pint glasses, place a layer of raspberries in the bottom of each glass.
Place a disc of pound cake on top of raspberries in each glass.
Spoon or pipe a dollop of pudding on top of each pound cake layer.
Add a layer of blueberries to each glass.
Place another disc of pound cake and dollop of pudding to each glass.
Add another layer of raspberries.
Top with whipped cream and garnish with a blueberry.