Strawberry & Balsamic Parfaits

Strawberries and Balsamic Vinegar of Modena, combined to make the perfect parfaits! We've long believed that strawberries and Balsamic Vinegar make the dream combination…now you can judge for yourself!

Print Recipe

Time: 20 mins Level: Easy Serves: 4

Pairs Perfectly With

Classic Chef's Reduction

Tips from a Master

For an extra zesty dessert, swap the sponge cake for a lemon drizzle cake. Trust us, it's delicious!

300g chopped strawberries

2 tbsp of Chef's Reduction Balsamic glaze

2 tbsp of granulated sugar

3 digestive biscuits crushed

1 loaf sponge cake

225g of cream cheese softened at room temp

50g of powdered sugar

225g heavy cream

Zest of 1/2 of a lemon

1 tsp vanilla extract

10 oz chopped strawberries

2 tbsp of Chef's Reduction Balsamic glaze

2 tbsp granulated sugar

3 digestive biscuits crushed

1 loaf of sponge cake

8 oz of cream cheese softened at room temp

1/2 cup of powdered sugar

8 oz heavy cream

Zest of 1/2 of a lemon

1 tsp of vanilla extract

Step 1.

Mix together the Balsamic Glaze, strawberries and sugar and set aside.

Step 2.

Whip the cream until firm.

Step 3.

In a large bowl, combine the sugar, cream cheese, lemon zest and vanilla. Then, fold together with the cream and place in a large piping bag, snip the tip and set aside

Step 4.

Cut the sponge cake into slices and add a layer to the bottom of each individual serving cup - this recipe should make about 4 pots. Next, pipe a layer of cream on top of the cake. Add a spoonful of strawberries, spooning with some of the balsamic marinade. Finally, add a sprinkle of crushed biscuit.