Swedish Berry Parfait

By norsegal8

I usually hoard jars of lingonberry and cloudberry preserves just so I can use them to make this dessert. They are full of seeds, though, so they need to be strained. if neither is available, I substitute raspberry jam or cranberry preserves. This dessert can be make ahead of time and taken out of the freezer to soften slightly before serving.

Ingredients

• 2 eggs
• 1/2 cup powdered sugar
• 1 1/4 cup heavy whipping cream
• 1 teaspoon vanilla
• 1/2 cup strained lingonberry or cloudberry preserves or cranberry preserves or raspberry jam
• BERRY SAUCE
• 2 cups fresh or frozen raspberries, strawberries and/or blackberries
• 1/2 cup powdered sugar
• 1 tablespoon lemon juice
• 2 tablespoons sliced almonds, toasted, for garnish

Preparation

Step 1

In the top of a double boiler, over simmering water, beat the eggs and sugar, until thick. Remove the egg-sugar mixture from the heat and beat until cool.

In a large bowl, whip the cream until it forms soft peaks. Add the vanilla. Stir the whipped cream and preserves (or jam) into the egg mixture, then pour it into a 1 1/2 quart loaf pan or ring mold. Freeze for at least 4 hours.

To prepare the berry sauce, place the berries in a blender and process until smooth. Strain through a a sieve to remove the seeds. Blend in the powdered sugar and lemon juice.

Remove the parfait from the freezer 15 to 20 minutes before serving. just before serving, turn it out of the pan and cut into 8 portions. Garnish with the almonds and serve with the berry sauce.