Chantilly Berry Parfait

1. Place the berries in a medium bowl and sprinkle with sugar. Gently toss the berries in the sugar and add 3 tablespoons of Cointreau. Toss again to coat and set aside for the berries to macerate.
2. Add the whipped cream to a large bowl and use a hand mixer to beat the cream until it's soft, but not holding peaks. Sprinkle in the powdered sugar and beat for another 15-20 seconds. Add the remaining 2 tablespoons of Cointreau and beat to a soft peak.
3. Transfer the chantilly cream to a piping bag fitted with a large star tip.

ASSEMBLE THE COINTREAU CHANTILLY PARFAITS

1. Assemble the parfaits in a pretty glass with high sides. Mine is about 3" across and 4" high.
2. Place the sponge cake on the bottom of the glass. Add 1/4 of the berries and spoon a bit of the macerated cointreau and berry juice over the sponge cake to soak it up. Pipe 1/4 of the chantilly cream over the berries. Repeat with a second layer of sponge cake and press it gently into the whipped cream. Top with 1/4 of the berries and 1/4 of the chantilly cream. Build the second parfait the same way.
3. Transfer the parfaits to the refrigerator for 1-2 hours before serving so the berry juices and cointreau can get soaked into the sponge cake.
4. Garnish with any remaining whipped cream and berries to serve.