Red Velvet Parfaits

🧂 Ingredients

• 5 large eggs
• ¾ cup brown sugar
• 1 ½ teaspoons vanilla extract
• ¼ cup butter

  melted
• 2 to 4 drops red gel food colour
• ¾ cup flour
• 6 tablespoons unsweetened cocoa powder
• ¼ teaspoon baking powder
• 1 pinch salt
• 3 cup confectioners' sugar
• 1 cup butter

  softened
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream
• 1 pinch salt
• 1 cup heavy cream
• 2 tablespoons sugar
• White chocolate
• Any little Christmas sprinkles or candies

Instructions

• 1 Preheat your oven to 350 degrees F.
• 2 Spray cookie sheet (or sheets depending on the size of yours) with non stick
  spray, then line with parchment paper and spray again. Set aside.
• 3 Place a small sauce pot of water on the stove and bring to a simmer.
• 4 In your stand mixer whisk together the eggs, sugar, vanilla, and melted butter
  for 1 to 2 minutes, mixture should be combined well.
• 5 Transfer mixture to a glass bowl and place over the simmering water on the stove
  (set aside the mixing bowl as you'll need it again).
• 6 Add the food colouring to the bowl. (Remember the colour isn't going to be dark
  yet, it will look pink until you add the dry ingredients later. The cocoa is
  what turns it dark red.)
• 7 Whisk while cooking until the sugar dissolves.
• 8 Transfer the mixture to the mixing bowl again and place back on the stand mixer.
• 9 Now whisk until light and fluffy, this should take about 6 minutes.
• 10 In a medium sized bowl whisk together the flour, cocoa powder, baking powder and
  salt.
• 11 Add the flour mixture slowly to the mixer and only allow it to mix long enough
  to incorporate the dry ingredients.
• 12 If using one big cookie sheet (I have one of those massive ones, if yours are
  small use two) pour it all on the sheet and smooth it out. If using two sheets
  divide the dough and spread evenly over both cookie sheets.
• 13 Place sheet, or sheets, in oven and bake for about 12 to 14 minutes.
• 14 Allow to cool and break into small pieces for the parfaits.Set aside.
• 15 In a stand mixer combine sugar and butter , whisk on low speed until well
  blended.
• 16 Now increase speed to high and whisk for about 3 minutes. At this point it
  should be fluffy.
• 17 Now add the vanilla, cream, and salt. Whisk for another minute.
• 18 Set aside until your ready to stack the parfaits.
• 19 In a stand mixer combine the heavy cream and sugar, whisk on low to start then
  increase to high until the whipping cream is fluffy.
• 20 Transfer to piping bag if desired. If not you can spoon the cream over top.
• 21 Use a peeler to shave some chocolate pieces, or zest some. You can do this in
  advance or right over the top when the dessert is ready.
• 22 In 4 parfait glasses add one layer of cake on the bottom.
• 23 Now add the icing over top. Press down a bit with a spoon.
• 24 Add another cake layer.
• 25 Now add the whipping cream layer.
• 26 Garnish with some pizazz!
• 27 Serve with a big old "they'll never know I screwed up and this was suppose to be
  a cake roll" smile!

Nutrition Info