Gansito Parfait
Made with leftovers I had lying around the house this recipe was inspired by a Gansito with an elevated point of view.
I took an old bunt cake that always seems to be left over at a party and compressed it. I used the cup you see in the picture above to cut circles to layer my parfait. Gansito traditionally has a marshmallow cream and strawberry jelly center so I layered marshmallow cream fresh strawberries and strawberry jelly. I topped it off with Nutella and added the traditional chocolate sprinkles on top.
1 leftover bunt cake(you can also bake your own)
16oz cart of strawberries
1 tbsp marshmallow cream
1 tbsp strawberry jelly
2 tbsp Nutella for garnish
Chocolate sprinkles for garnish
Use a cup of choice preferably tall and straight (no curve) to start shaping your parfaits. If using a baked cake or leftover compress and compact the cake into a tight layer so when you cut out the shape it does not crumble. Some cups cave a smaller base so use a knife to cut out that shape and make that your first bottom layer.
Cut strawberries flat into coin shapes. assemble each layer as clean as possible starting with first layer of cake, strawberry jelly, strawberries and marshmallow. Marshmallows cream will be very sticky so I sometimes use a cooking spray or butter wrapper on my spoon to make it easier.
Pipe Nutella onto top layer and garnish with chocolate sprinkles.
Depending on cup size serving sizes can vary.
