Parfaits originated in France and it translates to “perfect”. That only seems fitting, since that’s exactly what this dessert is: perfection in a glass. These layers of plump, soft berries, whipped cream and crunchy streusel are easy to assemble and satisfy all your sweet cravings.

Similar to marinating, macerating is the simple process of soaking fruit in liquid and sugar to soften it and release its juices. Fruit can be macerated in liquids ranging from spicy, dark liquors to tart juice, vinegar, citrus juice, or strong wine. You can play around with it as each liquid will lend different flavours to your macerated fruit parfait.

Serves 4


For the macerated fruit

2 cups strawberries, trimmed and quartered

1 pint blueberries

1/4 cup granulated sugar

1 lemon, zest of whole and juice of half

1/2 cup brandy, triple sec or rum

For the whipped cream

1 1/2 cups Anchor Heavy Whipping Cream

1/4 cup confectioner sugar

1/2 teaspoon vanilla

1/4 cup fresh mint, finely chopped, plus more for garnish

For the streusel

1/3 cup all-purpose flour

1/2 cup digestive cracker crumbs

1/4 cup granulated sugar

1/2 teaspoon kosher salt

1/8 teaspoon cinnamon

6 tablespoons Anchor Unsalted Butter, melted


1 Macerate the berries: In a large bowl combine the granulated sugar, lemon zest, lemon juice and alcohol. Stir well. Add the berries and gently toss to combine. Taste and adjust for sweetness and brandy if needed. Cover and refrigerate for at least 1 hour or up to overnight, stirring occasionally.

2 Make the streusel: Line a baking sheet with parchment paper and preheat oven to 325˚. In a bowl combine flour, digestive crumbs, sugar, salt and cinnamon.

3 Mix and add in melted butter. Use a fork to mix until clumps form. Transfer streusel to baking sheet in a single layer and bake for about 7 minutes. Remove from oven and stir. Return to oven and continue to bake for 6-8 additional minutes, or until streusel is pale brown, watching closely to prevent burning. Remove from oven and allow to cool on the pan.

4 In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream, icing sugar and vanilla. Beat on high speed until thickened, about 1-2 minutes. Fold in the mint.

5 Alternately, you can whip the cream using a kitchen whisk until thickened. It will definitely require some elbow grease!

6 To assemble: Layer a 1/4 cup of cream in the bottom of each glass, top with a fourth of the berries and spoonful of the brandy marinade.

7 Top each with a 1/4 cup of the streusel. Garnish with fresh mint leaves. Refrigerate until ready to serve.

Recipe by Stephanie Teekaram,

chef at the Academy of Baking

and Pastry Arts.