A layered frozen dessert parfait using bulk gelato, tiramisu ladyfingers and funnel cake crunch for a crowd. Easy prep in service quantity. Prep 25 min · Total 25 min · Serves 20 · Beginner Ingredients 2 gallon Bindi Cinnamon Gelato (bulk bulk-serve gelato prop to layer; keep churning temp cold) 4 lb Bindi Tiramisu Big Ladyfingers Whole (slice in half lengthwise to layer) 6 count J&J Snack 5 Funnel Cake (crumble into 1/2-inch pieces for crunch) 2 cup Peach Compote (optional fruit layer for brightness) 1 quart Heavy Whipping Cream (whipped to soft peaks for topping) 2 Tbsp Powdered Sugar (in whipped cream for sweetness) 2 tsp Vanilla Extract (in whipped cream) a handfuls Fresh Mint (optional) (garnish) a pinch Fine Sea Salt (brightens flavors) Instructions Line 20 dessert cups or glasses with a light smear of peach compote (if using). Apply a layer of Bindi Cinnamon Gelato in each cup (about 1/4 cup per cup). Add a layer of Bindi Tiramisu Big Ladyfingers Whole, halved to fit the cup. Sprinkle J&J Snack 5 Funnel Cake pieces over the ladyfingers for crunch. Top with a thin layer of whipped cream, then repeat layers to fill cups. Finish with whipped cream, a few funnel cake crumbs, and a mint leaf if desired. Recipe by BoxNCase Test Kitchen for the BoxNCase Chef Network.
