Raspberry Parfait

Directions

1. 1
   In a small bowl, whisk together jam and water, set aside.
2. 2
   Cut the pound cake into thin slices about 1/8-inch thick.
3. 3
   Take one of the wine glasses that you will use to serve the dessert in and cut out a circle from each slice of cake by pressing the rim of the glass into the cake.
4. 4
   When you're done, wash the glass.
5. 5
   In a large mixing bowl, whip the heavy cream with a whisk or electric mixer until it just begins to hold soft peaks when you pull the beaters out.
6. 6
   Sprinkle in the sugar and continue beating to soft peaks.
7. 7
   Drop a couple of large spoonfuls of the cream into 2 wine glasses then press in a cake round followed by a thin layer of raspberry sauce.
8. 8
   Repeat until you've almost filled the glass.
9. 9
   End with a layer of cake, then cream and then drizzled berry sauce over the top.