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.
