Want an easy dessert that looks beautiful, and is largely make-ahead, meaning it only takes minutes to prepare before serving?
Why not a parfait?
This is a perfect Mother’s Day dessert – it’s sunny and bright and is lighter than many other options, making it a great choice for post-brunch, particularly if you’ve indulged in many other Mother’s Day treats. It’s also beautiful, yet doesn’t require amazing skill to pull off. You simply crumble cookies, add lemon curd, then add whipped cream, and repeat. That’s it.
Too good to be true? It’s not. What’s more? It’s gluten-free, so even if your mom can’t eat gluten, that doesn’t mean you have to make everything completely from scratch. These Walkers Gluten-Free Shortbread Ginger & Lemon cookies make the hardest part easy for you.
I made the lemon curd and whipped my own cream (which is pretty easy to do), but if you’re truly in a hurry, store-bought lemon curd and whipped cream will do just fine. Of course, you won’t have to tell anyone that you spent mere minutes on dessert – I certainly won’t!
Disclaimer: This post is a sponsored post. I received compensation in exchange for recipe development and a review post, but the opinions and views are all my own.
- 1 4.9 oz box Walkers Shortbread Gluten-Free Ginger & Lemon Cookies
- 1 recipe Lemon Curd (I used Alton Brown's recipe, or you can use store-bought)
- 1 cup heavy whipping cream, whipped (or you can use store-bought)
- Set out four glass dessert bowls - preferably with straight sides so you can display the parfaits. Crumble one cookie in the bottom of each. Top with a layer of lemon curd, then a layer of whipped cream. Add another crumbled cookie on top of the whipped cream, another layer of lemon curd, and another layer of whipped cream. Top with half of a crumbled cookie.
- Serve immediately.