Ingredients:
1 cup baileys’ irish cream
8 ounces cream cheese, softened
1 cup whipping cream
1/2 cup sugar
1/2 cup bittersweet chocolate, grated
4 -5 slices of thick poundcake, cut into cubes
3/4 cup chocolate curls ( approximately)
Directions:
In a medium bowl, beat all custard ingredients, except for chocolate, until thick and creamy, about 3-4 minutes.
Fold in the grated chocolate.
To assemble parfaits: In a tall parfait or sundae glass, pour a tablespoonful or so of the custard.
Top with a few cubes of pound cake.
Repeat this procedure, layering custard and pound cake, until you have as many layers as the glass can hold, ending with a custard layer.
Cover tops with plastic wrap and refrigerate for 4-5 hours to ‘set’.
Top with chocolate curls.
Servings: 4
Time preparation: 10 min.
Time total: 10 min.