While technically not a real parfait, this is close enough — and it looks and tastes divine. Fresh or frozen (anthawed) raspberries can be used and it can be made 2 days in advance.
Soak raisins in Amaretto liqueur for 2 hours, stirring occasionally. Line a large loaf tin with a double thickness of plastic wrap, making sure there is at least a
Whip cream and honey together to form peaks, not too soft, not too firm. Fold in soaked raisins, liqueur, raspberries and nuts. Pour into the loaf tin, then sprinkle with biscuits. Fold the plastic wrap over and gently press down to seal. Freeze for at least 8 hours.
To serve, cut the parfait into slices and serve with some extra berries.
© 2003 Peter Gordon. All rights reserved.