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Gingersnap-and-Jam Parfaits

These quick parfaits have sophisticated flavors. Heavy cream is whipped with creme fraiche, vanilla, and spices. Crushed gingersnaps add texture, and red-currant jam (a Nordic staple) gives the dessert a little tang.

  • Prep:
  • Total Time:
  • Yield: Makes 4

Photography: Earl Carter

Source: Martha Stewart Living, February 2005


  • 3/4 cup red-currant jam or jelly
  • 3 tablespoons fresh lemon juice
  • 1/2 cup creme fraiche or sour cream
  • 3/4 cup heavy cream
  • 1/4 cup sugar
  • 3/4 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • 8 (about 1/2 cup) gingersnap, cookies crushed


  1. Whisk together jam and lemon juice in a small bowl; set aside. Beat the creme fraiche, cream, sugar, vanilla, and spices with an electric mixer until mixture holds stiff peaks. Gently fold in 1 tablespoon jam mixture with a rubber spatula, creating red swirls.

  2. Layer 1 heaping tablespoon cream mixture, 1 tablespoon crushed cookies, and 1 tablespoon jam mixture in a small glass. Repeat layering; top with a dollop of cream mixture. Make 3 more parfaits. Refrigerate until ready to serve, up to 1 hour.

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