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.
Showing posts with label coconut macaroons. Show all posts
Showing posts with label coconut macaroons. Show all posts
Wednesday, November 18, 2009
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