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Raspberry-Lemon Parfait

Raspberry-Lemon Parfait with White Chocolate Drizzle

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There’s a reason the French word parfait means “perfect.” Inspired by Chef Michelle’s mom, this dessert features eye-catching layers of pound cake, lemon-laced raspberry jam, and slightly sweetened whipped cream. It’s all topped with a white chocolate drizzle for the most tantalizing combination of sweet, fruity, and decadent. 

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Michelle

    By Chef Michelle

    • Calories 550
    • Protein 5g
    • Total Carb 70g
    • Total Fat 29g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • pound cake
      • 8 ounces
      • pound cake
    • lemon
      • 1
      • lemon
    • jars raspberry preserves
      • 6
      • jars raspberry preserves
    • white chocolate chips
      • 2 ounces
      • white chocolate chips
    • powdered sugar
      • 2 teaspoons
      • powdered sugar
    • heavy cream
      • 1 container
      • heavy cream


    Soy, Peanuts, Egg, Milk, Tree Nuts, Wheat

    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Place a large bowl and whisk in the refrigerator. Break or cut pound cake into bite-size pieces. If you have a zester and want to infuse your jam with even more lemon flavor, rinse lemon and zest up to ½, then halve.

    2. Prepare jam

      Prepare jam

      In a medium bowl, stir together raspberry preserves, lemon zest (if using), and juice of 1 lemon to combine. Set aside until ready to assemble parfaits.

    3. Melt white chocolate

      Melt white chocolate

      Place white chocolate chips in a medium heatproof bowl and microwave in 30-second intervals until completely melted. Alternatively, create a double boiler: Bring 2 inches water to a boil in a medium pot over high heat. Place bowl with chocolate over pot and stir until chocolate is melted and smooth, 2-4 minutes.

    4. Whip cream

      Whip cream

      Remove bowl and whisk from refrigerator, add powdered sugar and ⅔ cup heavy cream, and whip until thickened and soft peaks form. Save remaining cream for another use—it's a luscious upgrade for scrambled eggs.

    5. Assemble parfaits

      Assemble parfaits

      Divide half of pound cake among 4 glasses or bowls. Dollop over half of raspberry-lemon jam, then half of whipped cream, dividing evenly. Repeat layers with remaining pound cake, remaining jam, and remaining whipped cream.

    6. Finish and plate parfaits

      Finish and plate parfaits

      Drizzle melted white chocolate over raspberry-lemon parfaits. Snap a few #platedpics and enjoy your perfect dessert!

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