Fruit cake cream parfaits

Prep 0 h : 20 m
Cook 0 h : 0 m


  • 1 cup (250g) mascarpone cheese

    4 tbsp orange juice

    1 tbsp icing (confectioners’) sugar

    125ml thickened (heavy) cream, whipped

    300g fruit cake, crumbled

    150g fresh raspberries


  • Combine mascarpone, 2 tbsp juice and sifted icing sugar in a large bowl; fold in cream.

    Sprinkle half the cake into six 180ml glasses; sprinkle with half of the remaining juice.

    Spoon in half the mascarpone mixture. Repeat layering with remaining cake, orange juice and mascarpone mixture. Cover; refrigerate until required.

    Serve topped with raspberries and sifted icing sugar, if you like.