This Strawberry S’mores Parfait is easily my favorite desert of all time, it’s AMAZING! I’ve always said my favorite desert was a tie between strawberry shortcake and s’mores. I love the taste of dress strawberries combined with cake that is so yummy, but the gooey goodness of a s’mores is hard to top! This parfait doesn’t make you choose between the two, best of both worlds!
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Strawberry S’mores Parfait
- 16 graham crackers, finely crushed (2 cups)
- 2/3 C sugar
- 1/4 Cup Hershey’s Cocoa
- 3 TBSP Cornstarch
- 1/4 Tsp Salt
- 2 1/4 C Whole Milk, Room Temp
- 2 TBSP Unsalted Butter, Room Temp
- 1 Tsp Vanilla
- 1 Egg White, Room Temp
- 3/4 C Light Corn Syrup
- 1/4 Tsp Salt
- 3/4 C Powdered Sugar
- 2 1/4 Tsp Vanilla
- 1 Basket of Fresh Strawberries, hulled and sliced
- 1 Cup Heavy Cream
- 3 TBSP Powdered Sugar
- 2 TBSP Sugar
- 1/2 Tsp Vanilla
- Add sugar, cocoa, cornstarch and salt in a saucepan.
- Stir to mix ingredients
- Slowly stir in milk
- Continue to cook on medium heat, stirring constantly until mixed
- Allow to continue to boil for 1 minute
- Remove from heat, add in butter and vanilla
- Place Cling wrap on top of the pudding to eliminate skin from forming on top
- Using an electric mixer beat egg white, corn syrup and salt on high speed until mixture is thick and doubled in volume (usually about 5 minutes)
- Lower the speed to low, beating in powdered sugar until combined
- Add vanilla beating just until incorporated
- Store in the fridge for up to 2 weeks.
- Add all ingredients in a chilled bowl.
- Beat on medium speed with an electric mixer until the cream holds soft peaks.
Building the Parfait:
- Bottom layer: spoon crushed graham crackers to cover the bottom of the parfait dish lightly
- Second layer: A thick layer of chocolate pudding
- Third layer: A thinner layer of marshmallow cream
- Fourth layer: Freshly sliced stawberries
- Fifth layer: A layer of chocolate pudding
- Sixth layer: A large scoop of whipping cream
- Topping: Sprinkle of crushed graham crackers.
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