Gelato Crunch Parfait Stack
Recipes developed by the BoxNCase culinary team
A layered frozen dessert parfait using bulk gelato, tiramisu ladyfingers and funnel cake crunch for a crowd. Easy prep in service quantity.
Estimated Cost
$0.95/serving
Ingredients
9 available on BoxNCasegallon Bindi Cinnamon Gelato (bulk bulk-serve gelato prop to layer; keep churning temp cold)
Bindi Cinnamon Gelato | 1.24 g
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lb Bindi Tiramisu Big Ladyfingers Whole (slice in half lengthwise to layer)
Bindi Tiramisu Big Ladyfingers Whole | 4 lb 2.5 oz
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count J&J Snack 5 Funnel Cake (crumble into 1/2-inch pieces for crunch)
J&J Snack * 5 Funnel Cake | 5 inch
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cup Peach Compote (optional fruit layer for brightness)
Dial Apricot Halves
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quart Heavy Whipping Cream (whipped to soft peaks for topping)
Violife Vegan Heavy Whipping Cream
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Tbsp Powdered Sugar (in whipped cream for sweetness)
Wholesome Sweeteners Organic Powdered Sugar
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tsp Vanilla Extract (in whipped cream)
Crescendo Vanilla Extract Natrl Bourbon
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handfuls Fresh Mint (optional) (garnish)
Local Farm Mint
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pinch Fine Sea Salt (brightens flavors)
La Baleine Fine Sea Salt 26.5 Oz
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Instructions
- 1
Line 20 dessert cups or glasses with a light smear of peach compote (if using).
- 2
Apply a layer of Bindi Cinnamon Gelato in each cup (about 1/4 cup per cup).
- 3
Add a layer of Bindi Tiramisu Big Ladyfingers Whole, halved to fit the cup.
- 4
Sprinkle J&J Snack 5 Funnel Cake pieces over the ladyfingers for crunch.
- 5
Top with a thin layer of whipped cream, then repeat layers to fill cups.
- 6
Finish with whipped cream, a few funnel cake crumbs, and a mint leaf if desired.
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