Raspberry Parfait

• 6 tablespoons raspberry jam
• 2 tablespoons water
• 1 (10-ounce) pound cake
• 3/4 cups heavy cream
• 2 tablespoons sugar

1. In a small bowl, whisk together jam and water, set aside.
2. Cut the pound cake into thin slices about 1/8-inch thick.
3. Take one of the wine glasses that you will use to serve the dessert in and cut out a circle from each slice of cake by pressing the rim of the glass into the cake.
4. When you're done, wash the glass.
5. In a large mixing bowl, whip the heavy cream with a whisk or electric mixer until it just begins to hold soft peaks when you pull the beaters out.
6. Sprinkle in the sugar and continue beating to soft peaks.
7. Drop a couple of large spoonfuls of the cream into 2 wine glasses then press in a cake round followed by a thin layer of raspberry sauce.
8. Repeat until you've almost filled the glass.
9. End with a layer of cake, then cream and then drizzled berry sauce over the top.

raspberry jam, water, cake, heavy cream, sugar

Taken from www.foodnetwork.com/recipes/dave-lieberman/raspberry-parfait-recipe.html (may not work)