½ cup cream, whipped
1 tsp vanilla sugar
2 small chocolate sponges
2 cups ice cream
2 cups seasonal fresh berries
1 ½ oz Framboise
Whip vanilla sugar into whipped cream. Into each of two large parfait glasses, drizzle ½ oz of the Framboise. Crumble 1/3 of the sponge cake and layer into the glasses, followed by 1/3 of the berries, ice cream and whipped cream. Repeat until ingredients are used, drizzling the remaining Framboise over top.
Notes: Substitute 1 tsp sugar and ½ tsp vanilla extract for the vanilla sugar. To make vanilla sugar for future use, place one vanilla pod into a jar of sugar and allow the scent to infuse. Some people, myself included, may prefer the parfait without the addition of the chocolate sponges. However, leftover cake of almost any kind may be used in their place. For an excellent substitute visit www.foodpage.blogspot.com to find a recipe for grapefruit pound cake.
Where to find it: Framboise is a raspberry liqueur. Elephant Island Orchard Winery in Naramata makes Framboise using Fraser Valley raspberries. Look for it while visiting the winery, or in select liquor stores.