No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Gingersnap-and-Jam Parfaits

  • Prep:
  • Total Time:
  • Yield: Makes 4
Gingersnap-and-Jam Parfaits

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.

Reviews (0)

Related Topics