1 store-bought chocolate angel food cake, cut into cubes
1/4 cup framboise
1 cup very cold heavy cream
3 Tablespoons sugar
3 Tablespoons best-quality cocoa powder
1 teaspoon vanilla extract
1 pint fresh raspberries
Grated bittersweet chocolate
Drizzle cake cubes with framboise and toss to combine.
Using a hand-held mixer, beat together the cream, sugar, cocoa powder and vanilla until stiff peaks form.
Keep cold until ready to serve. Place a few cubes of the angel food cake in the bottom of 4 parfait glasses. Top with a few tablespoons of the chocolate cream, a few tablespoons of raspberries and a little grated chocolate.
Repeat to make 4 layers, ending with chocolate cream. Garnish with a few raspberries and grated chocolate.