PARFAITS can be made several hours ahead; keep, covered, in refrigerator.
* Recipe unsuitable to freeze.
2 x 425g cans boysenberries, DRAINED
1 cup READY-MADE custard
1/2 x 200g packet coconut macaroons, CRUSHED
RESERVE eight (8) whole boysenberries for decoration; PUREE remaining berries.
SPOON one (1) tablespoon of custard into four (4) 1-Cup capacity dessert glasses.
TOP with a layer of boysenberry puree and one (1) tablespoon crushed macaroons.
REPEAT layers, ending with a layer of macaroons. DECORATE with whole boysenberries. SERVES four (4).
BON APETIT.
No comments:
Post a Comment