This eggnog cherry parfait is a delicious holiday dessert that is easy to make, uses few ingredients and it's ready in about 1 hour.
In this post I'm working with Shamrock Farms to bring you this creamy and fruity holiday dessert showcasing Shamrock Farms Eggnog.
One of the things I love about Shamrock Farms Eggnog is the creamy texture. I have been using it in many desserts because it adds great flavor depth.
I added a few spoonfuls of eggnog to my homemade whipped cream and it was fantastic to pair it with my homemade caramel pumpkin pie.
It also makes for a great coffee creamer! If you have a milk frother like one of those that come with espresso machines, replace your creamer for eggnog and enjoy a delicious coffee.
I decided to use morello cherries because they are just a bit tart and make a perfect fruit filling. But this dessert will also work great with berries or cranberries.
I added biscoff cookies because they have a deep flavor that compliments perfect the cherries and the eggnog cream. You could also use graham crackers or vanilla wafers.
This dessert is perfect for a small gathering, where you don't need to make a huge batch. I also love the fact that is served in individual cups and it's ready to enjoy and perfectly portioned.
If you need more ideas for holiday dishes, be sure to visit my Creamy Street Corn Casserole, I made this for Thanksgiving and plan on making it for Christmas. It is a perfect side dish to add a little heat to your meal.
If you are looking for a great cookie recipe, check my chocolate chip cookie, it's the most popular recipe on the blog for a good reason!
Eggnog Cherry Parfait
- For the Eggnog cream
- 1.5 cups of Shamrock Farms Eggnog
- 2 Tablespoons cornstarch
- ¼ cup condensed milk
- 4 Tablespoons of cold butter
- Cherry filling
- 1 cup of cherries frozen, fresh or canned
- ½ sugar
- 1 tablespoon cornstarch
- For the cookie base:
- 12 crumbled biscoff cookies you can use graham crackers or vanilla wafers too
- In a sauce pan mix together the eggnog, cornstarch and condensed milk. Use a whisk to mix constantly over medium heat.
- Bring to a boil and remove from the heat. Let it cool down for about 10 minutes.
- With a hand mixer, mix the eggnog cream and the butter at medium speed until well incorporated.
- Transfer to a bowl and refrigerate for about 30 minutes.
- Make the cherry filling by mixing the cherries, sugar and cornstarch in a sauce pan and bring to a boil for 5-10 minutes. Set aside.
- Assemble the dessert cups by layering the cookie crumble at the bottom, followed by a layer of eggnog cream and top with the cherry filling, repeat the layers until you fill up your cups. Top with cookie crumbles and enjoy.
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