Grasshopper Meringue Torched Parfaits Recipe

A Fancy and delicious recipe for grasshopper meringue torched parfaits.


1 large box vanilla pudding mix
2 teaspoons mint extract
5-6 drops green food color

1 1/4 cups granulated sugar
2/3 cup water
2 Tablespoons corn syrup
6 large egg whites, room temperature

1 1/4 cups graham cracker crumbs
pound cake


Have ready 12 serving glasses, and a small kitchen torch.

Prepare pudding as to package directions, stir in mint extract and food coloring.

Slice pound cake into 1/2 inch layers, use upside down serving cup or small knife to cut out 12 portions.

To make the meringue topping, combine sugar, water and corn syrup in a small saucepan.

Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, 2 minutes

Using and electric mixer, whisk egg whites on medium-high speed until soft peaks form.

Remove sugar miture from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream.

Raise speed to medium-high; whisk until stiff peaks form, 5-7 minutes.

Layer 1 1/2 Tablespoons graham crumbs, pudding, meringue, pound cake to make decorative layers.

Finish layering by piping meringue topping onto each, swirling to form a peak.

Hold a small kitchen torch 3 to 4 inches from surface of topping, and wave it back and forth until frosting is lightly browned all over.

Serve immediately.

This recipe will make 12 servings.