Crafting the Ultimate Beverage

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Baking Tips

Use room temperature mascarpone for smoothest cream texture

Don't overwhip the cream to avoid curdling

Make cake and syrup a day ahead for easier assembly

Brush cake generously with syrup for maximum flavor

Layer in clear glasses to show off the beautiful layers

Chill overnight for best flavor development

Toast pecans lightly before candying for extra flavor

Reserve some candied pecans for final garnish

Dust with cinnamon just before serving for fresh appearance

Handmade Holiday Cinnamon-Vanilla Creamy Parfait

Name: Handmade Holiday Cinnamon-Vanilla Creamy Parfait
Prep time: 45 min
Cook time: 25 min
Total time: 5 h 10 min
Yield: 8 servings
Cuisine: American
Ingredients: For the Cinnamon-Vanilla Cream:; 8 oz mascarpone cheese, room temperature; 1 cup heavy whipping cream; 3/4 cup powdered sugar; 2 teaspoons vanilla extract; 1 teaspoon ground cinnamon; 1/4 teaspoon nutmeg; Pinch of salt; 1/2 cup vanilla custard or pudding; For the Spiced Cake Layers:; 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/3 cup unsalted butter, melted; 2 large eggs; 1/2 cup milk; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 1/4 teaspoon allspice; For the Cinnamon Syrup:; 1/2 cup water; 1/2 cup granulated sugar; 2 cinnamon sticks; 1 teaspoon vanilla extract; 2 tablespoons dark rum (optional); For the Candied Pecans:; 1 cup pecan halves; 1/4 cup brown sugar; 1 tablespoon butter

This elegant handmade holiday dessert captures the essence of the season with layers of silky cinnamon-vanilla cream, spiced cake layers, and festive garnishes. Each spoonful delivers the perfect balance of warm cinnamon spice and rich vanilla sweetness, creating a dessert that feels like a warm hug during the holidays. The creamy texture is achieved through a combination of mascarpone, heavy cream, and vanilla custard, while layers of cinnamon-spiced cake and candied pecans add delightful texture contrasts. Topped with a dusting of cinnamon and gold leaf for an extra festive touch, this dessert is as beautiful as it is delicious. The make-ahead nature makes it perfect for holiday entertaining, allowing the flavors to meld beautifully overnight while you focus on other preparations.

Prep Time

45 Minutes

Cook Time

25 Minutes

Total Time

5H10 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Cinnamon-Vanilla Cream:

8 oz mascarpone cheese, room temperature

1 cup heavy whipping cream

3/4 cup powdered sugar

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

Pinch of salt

1/2 cup vanilla custard or pudding

For the Spiced Cake Layers:

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/3 cup unsalted butter, melted

2 large eggs

1/2 cup milk

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1/4 teaspoon allspice

For the Cinnamon Syrup:

1/2 cup water

1/2 cup granulated sugar

2 cinnamon sticks

1 teaspoon vanilla extract

2 tablespoons dark rum (optional)

For the Candied Pecans:

1 cup pecan halves

1/4 cup brown sugar

1 tablespoon butter

1/2 teaspoon cinnamon

1/4 teaspoon salt

For Assembly and Garnish:

Ground cinnamon for dusting

Vanilla wafer cookies, crushed

Gold leaf or edible glitter (optional)

Fresh mint sprigs

Cinnamon sticks for garnish

Instructions

Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

For the cake: Whisk together flour, sugar, baking powder, cinnamon, allspice, and salt in a large bowl.

In another bowl, combine melted butter, eggs, milk, and vanilla. Add wet ingredients to dry ingredients and mix until just combined.

Pour batter into prepared pan and bake for 20-25 minutes until toothpick comes out clean. Cool completely.

For cinnamon syrup: Combine water, sugar, and cinnamon sticks in a saucepan. Simmer for 10 minutes until slightly thickened. Remove cinnamon sticks, stir in vanilla and rum if using. Cool completely.

For candied pecans: Toss pecans with brown sugar, butter, cinnamon, and salt. Spread on baking sheet and bake at 350°F for 8-10 minutes until fragrant. Cool and roughly chop.

For the cream: Beat mascarpone until smooth. In separate bowl, whip heavy cream to soft peaks. Gradually add powdered sugar, vanilla, cinnamon, nutmeg, and salt, whipping to stiff peaks.

Gently fold whipped cream into mascarpone, then fold in vanilla custard until smooth and creamy.

Cut cooled cake into cubes and brush with cinnamon syrup.

In serving glasses or a trifle bowl, layer cake cubes, cinnamon-vanilla cream, and candied pecans. Repeat layers.

Top with final layer of cream, dust with cinnamon, and garnish with crushed vanilla wafers and candied pecans.

Refrigerate for at least 4 hours or overnight. Garnish with gold leaf, mint, and cinnamon sticks before serving.

Handmade Holiday Cinnamon-Vanilla Creamy Parfait

JUE

Essential Ingredients Selection

Creating Your Masterpiece

Crafting the Ultimate Beverage

Handmade Holiday Cinnamon-Vanilla Creamy Parfait

Ingredients

Instructions