Classic French Layered Ice Cream Parfait

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Parfait Glacé is a hallmark of classic French patisserie: alternating layers of softened vanilla and coffee ice cream, crisp Italian meringue, cherries steeped in kirsch, and billowy whipped cream, all stacked into a tall glass and frozen until firm. Served in elegant footed glasses, it is the kind of dessert that announces the end of a long, celebratory meal with the cool, creamy flourish of a Parisian bistro.

Nutrition Facts

Per serving (estimated)

• 475 kcalCalories
• 24 gFat
• 13 gSaturated Fat
• 55 gCarbs
• 2 gFiber
• 44 gSugar
• 6 gProtein
• 95 mgSodium
• 230 mgPotassium
• 140 mgCalcium
• 0.6 mgIron
• 4 mgVitamin C
• 190 mcgVitamin A

Ingredients

For the Italian Meringue

• 3 large egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 3/4 cup granulated sugar
• 3 tablespoons water
• 1/2 teaspoon vanilla extract

For the Cherries in Kirsch

• 2 cups pitted sour cherries, fresh or frozen
• 1/3 cup granulated sugar
• 2 tablespoons water
• 1/4 cup kirsch or dark rum
• 1 teaspoon fresh lemon juice

For the Whipped Cream

• 1 1/2 cups heavy whipping cream, cold
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For the Parfait Layers

• 1 pint premium vanilla bean ice cream
• 1 pint coffee or espresso ice cream
• 1/2 cup sliced almonds, lightly toasted
• 2 ounces bittersweet chocolate, finely shaved

Directions

1. Make the cherries: combine cherries, sugar, and water in a small saucepan, simmer for 6 minutes until syrupy, then stir in kirsch and lemon juice. Cool completely, then chill until cold.
2. Prepare the meringue: bring sugar and water to a boil and cook to 240°F (115°C). Meanwhile, whip egg whites with cream of tartar to soft peaks. Slowly stream the hot syrup into the whites while beating on high, then continue whipping 4 minutes until glossy and stiff peaks form. Beat in vanilla.
3. Pipe or spread the meringue onto a parchment-lined sheet pan in 6 small rounds (about 3 inches across). Bake at 200°F (95°C) for 90 minutes until dry and crisp. Turn off the oven and leave the meringues inside to cool completely.
4. Whip the cream: beat heavy cream with powdered sugar and vanilla to soft, billowy peaks. Transfer to a piping bag fitted with a star tip.
5. Soften the ice creams at room temperature for 10 minutes until spreadable but not melted.
6. Assemble the parfaits in tall glasses: start with a spoonful of kirsch cherries and their syrup, then a layer of vanilla ice cream, a meringue round, a layer of coffee ice cream, whipped cream rosettes, and a sprinkle of toasted almonds and shaved chocolate. Repeat layers to fill each glass, finishing with whipped cream and a final dusting of chocolate.
7. Wrap each glass tightly in plastic and freeze for at least 6 hours, or overnight, until the parfait is firm throughout.
8. To serve, let the parfaits stand at room temperature for 10 minutes to soften just enough to slide a long spoon to the bottom; garnish the top with a kirsch-soaked cherry and serve immediately.

Cook’s Notes

• Use the best-quality ice cream you can find; this dessert showcases every ingredient because there is nothing to hide behind.
• For a child-friendly version, replace the kirsch with cherry or apple juice and reduce the sugar in the fruit layer slightly.
• If you do not have parfait glasses, stemless wine glasses, mason jars, or small ramekins work beautifully.
• The meringues can be made up to 3 days ahead and stored in an airtight container at room temperature.
• For a prettier presentation, reserve a few cherries and a small piece of meringue to crown each parfait just before serving.

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