Recipe by Estee Kafra

Spiked Trifle Parfaits

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Parve Parve
Medium Medium
16 Servings
1 Hour, 20 Minutes

Easy, quick, yet gourmet tasting, these gorgeous desserts use the best of this season’s bounty — prune plums. When cooked down slowly, they’re rich in color and taste, and this is hands down my favorite compote. I give you two different options here — try them both and let me know which one you liked better!


Spiked Trifle Parfaits

  • 10 ounces (280 grams) Kineret Whipped Topping

  • 1/4 cup confectioners’ sugar

  • 3 tablespoons alcohol of your choice, like rum, Limoncello, or cherry brandy (optional; see note)

  • 1 package sugared lady fingers


Prepare the Spiked Trifle Parfaits


Prepare glass dessert bowls for serving and set aside.


In a medium pot, place plums with sugar and cinnamon stick. Add water to barely cover the fruit, being careful not to add too much water. Stir gently and bring to a boil. Add the red wine, if desired.


Lower heat to a simmer and let cook until fruits are falling apart, approximately 45 minutes to one hour, stirring occasionally to make sure mixture doesn’t burn. Refrigerate compote until cool.


In a mixer fitted with a whisk attachment, beat the whipped topping until stiff. Add confectioners’ sugar. Add alcohol of your choice, if desired.


Into each glass bowl, crush approximately two lady fingers between your fingers. Add a dollop of whipped cream and top with chilled plum compote.


  If you want a thicker compote, make a cornstarch slurry and add it in during the last few minutes of cooking time.


  I’ve included two options for alcohol — wine in the compote, and rum, liqueur, or brandy in the cream. I do not suggest that you use both but choose either option and have fun with it.


Food and Prop Styling by Goldie Stern
Food Prep and Consultant by Chaya Surie Goldberger
Photography by Felicia Perretti

Spiked Trifle Parfaits

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