150 g sugar
16 oz cream cheese
1 drop electric green food color (optional)
12 oz angel food cake (can be any kind of cake)
4 C whipping cream
60 g powdered sugar
1 package fresh mint
Peel kiwis.
Cut kiwis in half and thinly slice prettiest parts
When finished, half kiwis should be pretty slices.
Blend remaining half kiwi fruit with sugar.
Transfer to a saucepan and simmer 3 mins.
Add cream cheese and food color.
Stir slowly until all cream cheese has melted.
While cream cheese is melting, shred cake in stand mixer.
Transfer cake crumbs to another bowl, cover, and set aside.
Wipe out stand mixer bowl.
Transfer kiwi cream cheese to stand mixer and let cool.
Once kiwi cream cheese is very cold, beat until fluffy with paddle.
Slowly add 2 C only cold whipping cream.
Switch to whisk attachment and whip until stiff peaks form.
Transfer kiwi cream into a large piping bag with star tip.
Layer kiwi slices facing outwards in clear glasses.
In each of 10 clear parfait glasses, place 4-5 kiwi slices facing outwards.
Fill with kiwi cream.
Tamp down 2-3 T cake crumbs.
Repeat for 2 more layers.
Let cool in fridge and whip remaining 2 C cream.
Beat in powdered sugar.
Top parfaits with whipped cream.
Garnish with fresh mint leaves.
Yields 10 parfaits.
loosely based on diyjoy
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