These parfaits are perfect dessert recipe eaten in the warm summer night. In this meringue cookies add crunch at one hand and pistachios give the nutty sweetness to the recipe on the other hand.

Ingredients
1. Crisp vanilla meringue cookies (chopped into 1/2-inch chunks 3 ounces)
2. Vanilla bean (1)
3. Granulated sugar (2 tablespoons)
4. Mixed fresh berries (3 cups)
5. Muscat wine (1 cup)
6. Powdered sugar (1 tablespoon)
7. Whipping cream (1 cup)
8. Unsalted pistachios (1/3 cup finely chopped)

Method Of Preparation
1. Take a sharp paring knife and split the vanilla bean lengthwise. Use knife to take out tiny black seeds into a bowl and reserve the rest. Now add 1tbsp whipping cream and sugar and mix it with vanilla seeds.

2. Now cut vanilla pod completely in half lengthwise. In a pan combine vanilla pod halves, wine and granulated sugar. Boil it over high heat and simmer it and cook till it reduces to 1/3 cup and cook it for 15-20 minutes.

3. Let it cool slightly and discard vanilla pod halves. Now add berries into wine mixture in pan. Chill it for 3 hrs. Meanwhile in a large bowl combine vanilla cream mixture and rest of the remaining whipped cream. Beat it until it forms soft peak.

4. Now fold meringues cookies into the whipped cream and add 1/8th part of berry mixture, whipped cream and pistachios. Repeat layering and top with a few fresh berries in one glass. Repeat this with 3 more glasses.

No. Of Serving:- 4