Fruit cake cream parfaits
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.