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Lemon Raspberry Parfait with White Creme Mousse


1 hour
Skill Level
4 servings

HERSHEY'S CHIPITS Lemon Raspberry Parfait with White Creme Mousse is the perfect addition to your next brunch party!

Ingredients & Directions

Prep Time
20 minutes
Bake Time
5 minutes
Cool Time
35 minutes


  • 1/4 cup
    HERSHEY'S CHIPITS White Creme Chips (plus 3 tbsps), divided (105 mL)
  • 3/4 cup
    heavy whipping cream or 35% whipping cream (plus 1 tbsp), divided (190 mL)
  • 1 1/2 cups
    vanilla sponge cake, chopped (375 mL)
  • 1 1/2 cups
    lemon curd (375 mL)
  • 1 3/4 cups
    raspberries, divided (425 mL)
  • mint leaves, for garnish


Equipment Needed 
saucepan Saucepan
stovetop Stovetop
mixer Mixer

Add 3 tbsps (45 mL) HERSHEY’S CHIPITS – White Creme Chips and 1 tbsp (15 mL) cream to small heavy-bottomed saucepan set over low heat. Cook, stirring frequently, for 3 to 5 minutes or until chocolate is melted and mixture is smooth. (Alternatively, add chips and cream to microwave-safe container and cook on HIGH, stirring every 30 seconds, for 30 to 60 seconds or until melted.) Let cool to room temperature but don’t let mixture solidify.


Whip remaining cream in medium bowl using handheld electric or stand mixer until stiff peaks form. Fold in white crme mixture.


Layer 3 tbsps (45 mL) sponge cake, 3 tbsps (45 mL) lemon curd, 3 tbsps (45 mL) raspberries and 3 tbsps (45 mL) cream–white chocolate mixture into four 1 1/2 cups (375 mL) serving glasses or ramekins. Repeat layers once more, ending with cream–white chocolate mixture.


For variety, choose your favourite chopped fruit or berries for this recipe.


Garnish with remaining raspberries and chill for at least 30 minutes.


Meanwhile, microwave remaining white chocolate in small microwave-safe bowl, stirring every 30 seconds, for 2 to 3 minutes or until melted. Drizzle over parfait, and garnish with mint leaves before serving.