A lovely dessert, the inspiration for which came from my time in America. The famous PBJ is a winner if you love peanut butter

Ingredients:

Parfait:
* 175g Peanut butter
* 4 egg yolks
* 150g caster sugar
* 500ml whipping cream
* 1 sheet gelatine

Base:
* 320g plain flour
* 160g dark brown sugar
* 120g caster sugar
* 3g salt
* 6g baking powder
* 320g butter
* 10g ground cinnamon

Raspberry jelly:
* 100g raspberry jam
* 50ml water
* 50ml raspberry liqueur
* 2 sheets of gelatine

Raspberry sorbet:
* 500g raspberry puree
* 100g caster sugar
* 100ml water
* 50ml raspberry liqueur

Method:
For the parfait: Whisk the sugar and egg yolks together until light.

Whip the cream to soft peaks, keeping 50ml back.

Soak the gelatine in cold water. Boil the 50ml of cream with the peanut butter and gelatine then fold into the egg and sugar mix. Fold in the cream.

For the base: Beat the butter with both sugars. Mix in the flour and then the remaining ingredients.

Roll out the mixture to 2cm thick in a deep ovenproof dish and bake at 180oC for eight minutes.

Leave to cool. Once cool pour the parfait in and set in the fridge.

For the jelly: Soak the gelatine in cold water. Bring all the ingredients to the boil and add the gelatine. Leave to cool slightly and pour over the set parfait.

For the sorbet: Bring all the ingredients to the boil. Chill. Churn in a ice cream machine.

Alternatively, freeze in a tray in the freezer, stirring it every 20-25mins till set Serve and enjoy.