Raspberry and Peach Parfait Cake

Name: Raspberry and Peach Parfait Cake
Yield: 12 Servings
Ingredients: Nonstick vegetable oil spray; 1 13-ounce package soft coconut macaroons; 1/2 cup sliced almonds, toasted; 1 1/2 teaspoons grated lemon peel; 3 large peaches (about 20 ounces), peeled, pitted, diced; 3 1/2-pint containers raspberries; 2 1/2 cups chilled heavy whipping cream; 9 large egg yolks; 3/4 cup sugar; 1/3 cup light corn syrup; 2 tablespoons (1/4 stick) unsalted butter, room temperature; 2 tablespoons peach schnapps; 5 ounces imported white chocolate, finely chopped; 6 large peaches (about 2 1/2 pounds), peeled, pitted, thinly sliced; 1/2 cup sugar; 1/3 cup peach schnapps; 2 teaspoons fresh lemon juice; 3 1/2-pint containers raspberries (for topping)

By Dede WilsonPhotography by Brian Leatart

July 31, 2003

Image may contain Fruit Plant Food and Raspberry

Recipe notes