Chocolate, Almond, and Banana Parfaits

Name: Chocolate, Almond, and Banana Parfaits
Yield: 4 servings
Ingredients: 1 1/2 cup bittersweet chocolate chips; 1 6 tablespoons heavy whipping cream, divided; 1 3/4 cup mascarpone cheese; 1 3 tablespoons amaretto; 1 2 tablespoons sugar; 1 8 1/2-inch-thick angel food cake slices; 1 24 1/3-inch-thick diagonal banana slices (from about 3 bananas); 1 1/3 cup (about) sliced almonds; 1 toasted

From the kitchen of Carly

Layers of airy angel food cake, creamy mascarpone spiked with amaretto, fresh banana slices, and warm bittersweet chocolate sauce come together in elegant wine glasses. Topped with toasted almonds for crunch, this is dessert that feels both indulgent and surprisingly light.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup bittersweet chocolate chips
16 tablespoons heavy whipping cream, divided
13/4 cup mascarpone cheese
13 tablespoons amaretto
12 tablespoons sugar
18 1/2-inch-thick angel food cake slices
124 1/3-inch-thick diagonal banana slices (from about 3 bananas)
11/3 cup (about) sliced almonds
1toasted

Instructions

Heat chocolate chips and 4 tablespoons cream in microwave in 1-cup glass measuring cup at 50 percent power just until chocolate is melted, about 30 to 35 seconds. Stir to blend; cool chocolate sauce to lukewarm. Whisk mascarpone, amaretto, sugar, and remaining 2 tablespoons cream in medium bowl until blended and mixture just starts to thicken.
Using 2 1/2-inch-diameter cookie cutter, cut out round from each angel food cake slice. Place 1 cake round in each of 4 wine goblets or old-fashioned glasses. Top each cake round with 3 banana slices, 1 heaping tablespoon mascarpone mixture, bittersweet chocolate sauce, and sprinkling of almonds. Repeat parfait layering 1 more time and serve.