• 4 to 6 ounces vanilla wafers, depending on how thick you want to make your wafer layer
• 2½ cups fresh blueberries
• ¼ cup Grand Marnier
• 1 teaspoon orange juice
• ¾ cup heavy cream
• 1 teaspoon confectioners’ sugar, sifted
• Freshly grated zest of 1 orange for garnish

Choose four clear, wide-mouthed glasses for serving. Put the vanilla wafers in a food processor and pulse them into coarse crumbs.

In a small saucepan, combine 1¼ cups of the blueberries and the Grand Marnier. Cook over medium heat until the blueberries break down, about 5 minutes. Let them cool to room temperature. (If you’re in a hurry, put the mixture in the refrigerator to cool it quickly.)

In the bowl of a standing mixer fitted with the whisk attachment, whip the cream on medium speed for 1 minute. Sprinkle the confectioners’ sugar over the cream, turn the mixer to high, and beat until soft peaks form.

Add ¾ cup of the fresh blueberries and the orange juice to the room-temperature blueberry syrup and stir until combined.

Sprinkle about a tablespoon of the crumbled vanilla wafers to cover the bottom of each glass, top with a heaping tablespoonful of the blueberry mixture, then top that with a dollop of whipped cream. Continue to layer until you fill the glasses or until you run out of ingredients. Garnish with the remaining ½ cup blueberries and finish each parfait with a sprinkle of orange zest. Serve immediately.