Do you believe me when I tell you that something is cinchy easy? Hope so – this is one of them. It’s been years ago that Phillis Carey made something nearly the same as what I made here. So I’ve used mostly her recipe with the addition of vanilla ice cream. And when I made them the other night for our big dinner here at our house for 9 people, I didn’t use the Grand Marnier because the group was mostly tee-totallers. Here’s what you need to have on hand to serve 4:
1. vanilla ice cream
2. about a pint of fresh berries (your choice: blueberries, blackberries, raspberries, strawberries)
3. whipping cream (plus powdered sugar and vanilla)
4. vanilla meringue cookies (from Trader Joe’s, or?)
5. and Grand Marnier, if you want to use it
In Phillis’ original recipe she soaked the berries in a little bit of sugar and the Grand Marnier for an hour or so. And she crumbled up the meringue cookies in a little baggie ahead of time (I didn’t do that part). In the serving bowls above I scooped in a few blueberries first (I had more blueberries than blackberries), then I added the scoop of vanilla ice cream. Then I crumbled in the cookies (about one per bowl), added the sweetened and vanilla-added whipped cream, more fruit, a bit more meringue cookies, and lastly one more dollop of whipped cream on the top. Then I sprinkled the top with the crumbs of the meringue cookies. And you serve it immediately. Before the ice cream completely melts. What makes this dessert is the crispy, crunchy meringues – great texture. I particularly liked the ice cold ice cream as an added texture too.
Trader Joe’s does sell chocolate meringue cookies too, and I’ve thought about making this same dessert with them and chocolate ice cream, and mostly raspberries (chocolate and raspberries have a natural affinity – think black forest). Maybe marinating the raspberries with Chambord. And the whipped cream maybe lightly laced with a bit of cocoa powder. And possibly drizzled with a tiny bit of Hershey’s syrup on top? I might even sprinkle it with some almonds too. Doesn’t that sound good? May have to try that sooner rather than later.
Anyway, the recipe is so simple to make. You could make your own meringue cookies, but why? Trader Joe’s makes good ones. You could also substitute other delicious summer fruit instead of berries, but the berries are the best! And they look the prettiest too. Try this!
Mixed Berry Meringue Parfaits
Recipe By: Adapted from a recipe by Phyllis Carey, cookbook author
Serving Size: 4
NOTES: This is the kind of dessert you can almost always have on hand – if you have whipping cream, frozen berries in the freezer, and the meringue cookies on the shelf. It’s very easy to assemble, although you must do it at the last minute. If you’re serving a crowd, ask somebody else to help you do it. The berries may not need additional sugar – use your own discretion. You can also serve it without the ice cream, but I like the mixture of berries, cream and cold, with the crunchy from the cookies. I think the calorie count on this is way too high – probably because the program can’t determine the sizes very well – like scoops of ice cream.
16 ounces berries — mixed, Trader Joe’s frozen or fresh
5 tablespoons sugar
3 tablespoons Grand Marnier
6 whole meringue cookies — crumbled, Trader Joe’s
1 cup heavy cream — whipped
1/2 teaspoon vanilla
4 scoops vanilla ice cream — (use small scoops)
1. If desired, a few hours before your dinner, toss the frozen or fresh berries with sugar and Grand Marnier. Allow the berries to thaw at room temperature for about 30 minutes, then refrigerate.
2. Crumble the meringue cookies and put in a plastic bag, so they won’t absorb any moisture, until you’re ready to serve.
3. Whip the cream, adding the additional 2 T. of sugar and vanilla.
4. In tall parfait glasses layer the berries, one scoop of vanilla ice cream, meringue cookie crumbs and whipped cream in 2-3 layers, depending on the height of the glasses. Sprinkle the remaining meringue cookie crumbs on top with any additional fruit.