Egg-free July 4th Parfait

I referenced this eggless Berry trifle, added eggless vanilla pudding, and made the parfait for 4th of July party. In case you are wondering, both trifles and parfaits are a layered dessert, usually made with cake, fruit, and a creamy filling. The difference is that parfaits are served in individual containers while a trifle is served in a large bowl.

Ingredients

Egg-free vanilla pudding

Egg-free cream cheese pound cake cut into cubes (about 1/2 of the cake)
Fresh strawberries - 1 1/2 lb, hulled and diced
Fresh blueberries - 1 lb

Heavy whipping cream - 3 cups, cold

Cream cheese - 12 oz, cold
Confectioners' sugar - 1 1/2 cups (too sweet, reduce to 1 cup)
pure vanilla extract - 2 tsp
Powdered gelatin - 2 tsp
Water- 3 TBSP

Steps

1. Prepare the Pound Cake. It is best to bake it one day ahead.

2. Prepare the vanilla pudding. It is best to prepare it one day ahead.

3. Mix powdered gelatin and water in a small bowl. Let the mixture rest for 5 – 7 minutes. After it sets, microwave the gelatin mixture for 10 seconds, or until liquid again. 

4. Placing cold whipped cream and cream cheese in a bowl. Beat on medium speed until soft peaks. Add confectioners' sugar and vanilla. Then add liquid gelatin. Continue beating until stiff peaks form. Seat aside.

5. Assembly the parfait according to your personal preference. Because it is 4th of July, I layered the parfait with pudding, blueberry, whipped cream, pound cake, whipped cream, strawberry, whipped cream, for a red-white-blue theme. Don’t get too hung up on creating perfect layers or making sure everything is even. It is hard to have clear layers because the size of the glass. It will be delicious even if it appears imperfect.

6. Cover the glass with plastic wrap and refrigerate for 2 – 3 hours, or overnight, before serving.

Egg-free Cream Cheese Pound Cake

I followed this recipe to make the pound cake to be part of my July 4th parfait. 

Ingredients

All-purpose flour - 3 cups
Baking powder - 4 tsp

Baking soda - 1/4 tsp
cream of tartar - 1/4 tsp
Kosher salt - ½ tsp 
Unsalted butter - 1 cup, softened
Cream cheese - 8 oz, softened (226 g)
Granulated sugar- 2 cups (this is too sweet, reduce) 
Sour cream - 1/2 cup
Pure vanilla extract - 2 tsp
Milk -1/2 cup 

Steps

1. Preheat the oven to 350º F. Lightly grease a 10-inch tube or 12-inch Bundt pan with nonstick baking spray with flour.
2. In a large bowl, sift flour, baking powder, baking soda and cream of tartar. Add salt and mix to combine. Set aside.
3. In the stand mixer, beat the butter until creamy and pale on medium-high speed for 3 -4 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. 

4. Add cream cheese and continue mixing for 1 minute. 

5. Add sugar and mix for 3 more minutes until light and fluffy. 

6. Add sour cream and vanilla and continue beating to combine for 1 minute.

7. Turn the mixer to low and add the flour mixture in three batches, alternating with milk, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds.
8. Pour the batter mixture into the prepared pan. Bake for 80 - 90 minutes, or until a skewer comes out clean when poked in the center. After the first 45 minutes of baking, loosely tent the cake with aluminum foil to ensure the surface does not over-brown. 

9. Once done, remove from the oven and cool for 15 – 20 minutes inside the pan. Then remove the cake from the pan and set it on the wire rack to cool completely. Allow cooling completely before slicing. 

Notes
Store: The loaf can be covered in foil or plastic wrap and stored at room temperature for up to 3 days. For longer storage, cover the cake tightly and store it in the refrigerator for up to 5 days.
Freeze: Wrap baked and cooled pound cake in 2 layers of plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Allow to thaw in the plastic wrap & foil overnight in the refrigerator, then bring to room temperature before slicing and serving.
Loaf Pan: Pour the batter into two loaf pan. Bake at 350°F (163°C) for about 60 - 65 minutes.

Egg-free Vanilla Pudding

Instead of using instant pudding mix, I made my own pudding to make sure it is egg-free. It is pretty easy. 

Ingredients

Milk - 1 and 3/4 cup
Heavy cream - 3/4 cup
Sugar - 2/3 cup (this is too sweet. reduce)
Corn starch - 3 TBSP
Vanilla extract - 2 tsp
Butter - 2 TBSP
pinch of salt

Steps

1. In a pan combine sugar, cornstarch, and salt. Whisk in milk, cream.
2. Cook on medium to medium high heat, while continuing to whisk. Cook until the mixture starts to boil and thicken. You don't need to whisk constantly but you do need to stir or whisk often so that it doesn't burn.
3. As soon as the mixture boils reduce heat to low. Continue stirring until mixture thickens. This will take 2-3 more minutes. It will thicken more as it cools.
4. Remove from heat and stir in vanilla and butter.
5. Pour mixture into individual sized bowls or into a large bowl. Serve warm or cover with plastic wrap pressed directly on pudding to prevent a skin from forming on the top. Refrigerate until serving.