Raspberry + Toasted Almond Parfait

The past few weeks have been a bit of a whirlwind for me. Between getting the flu, a huge work conference, and traveling for a wedding, I have been left with little time to prepare for my life. For example, I began a clean out project two weeks ago, but was leaving the next day, so I didn’t have time to finish it…and STILL haven’t found the time to do so.

Nor have I found time to do food prep, laundry, workout, you name it (ok, ok, I’ll stop making excuses!). However, during these past few weeks, I have noticed that for me to continue to succeed in the big things I have to do, I find small goals I can meet, such as making my bed when I wake up, or still being able to cook dinner, even if it’s a simple one of roasted veggies with rice.

I had to take this step back, because I would get angry when I didn’t have the time to create some elaborate meal for myself and my husband. And I found that by doing this, I started to gain more time and energy.

Focusing on small achievements, instead of big ones, helped me realize that the small races help you get to the finish line of the marathon; you can’t just get there overnight. It was during the middle of this time that I was also asked to prepare a menu for a Valentine’s Day event, and I knew I couldn’t do something over the top, because I would be too hard on myself if it didn’t come out perfectly. So, I thought about some of the simple meals I’d been preparing lately, and realized I love one dish meals–so why not do a one dish dessert?

This deconstructed parfait was created out of the busy space I was in, and I know the recipe might seem overwhelming at first glance, but I promise, it is SO simple. Let me know what you think, and if it helped you feel like you were able to achieve a goal today!

Raspberry + Toasted Almond Parfait
Prep time
Cook time
Total time
Simple dessert parfait
Recipe type: Dessert
Serves: 2-4
  • 2 cups heavy whipping cream
  • 1 cup milk
  • ⅔ cup plus 2 tablespoons sugar
  • ⅔ cup water
  • ½ teaspoon pure vanilla extract
  • 8 egg yolks
  • 1 pint fresh raspberries
  • 1 cup toasted slivered almonds
  1. Make your whipped cream in a blender or with a hand mixer until it forms medium peaks.
  2. In a saucepan over medium-high heat, combine sugar and water and whisk until sugar is dissolved. Add the vanilla, set aside.
  3. Over medium-high heat, heat the milk until it starts to simmer.
  4. Place the egg yolks in a heat-resistant bowl.
  5. Add the simple syrup to the egg yolks, whisking the entire time.
  6. Once the milk comes to a simmer, slowly add the milk to the egg mixture, continuing to whisk. Then, pour the egg/milk mixture back into the saucepan over medium-high heat. Stir until it thickens--the mixture needs to stick to the back of a spoon.
  7. Pour custard into a heat-resistant bowl, and place the entire mixture into an ice bath, stirring occasionally.
  8. Chill for 3 hours.
  9. Once completely cooled, layer the whipped cream with the custard and raspberries in a serving dish.
  10. OR, when ready to serve, place toasted almonds, raspberries, custard, and whipped cream into individual bowls, so you (or your guests) can build your own!


About the Author:

At Mary Lee Kitchen, we believe that what we eat matters. Each of us has the right to know what is in our food. Over the years the food industry has negatively impacted our health and well being. This has caused the rise of food allergies, food sensitivities, rise in child obesity- which are just a few of the harmful side effects of the food manufactures created. It is time for us to implement change. I am a food artisan that creates allergy free products that are made in a sustainable way. Through my own experience with rare food allergies, I have learned how to cook in a way that is inclusive for all diets. Through food education, recipes, and products I support the gathering of all people around the kitchen table.

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