In large bowl, sprinkle orange juice over cake and toss Let stand 5 minutes.
In blender puree 1 cup (250ml) raspberries, condensed milk and sugar. Strain through fine sieve into small bowl.
In large bowl, whip cream and fold in raspberry mixture.
Using 5oz (150ml) wine glasses or 6oz (175ml) custard cups, spoon 2 tbsp (30ml) of cake mixture into 20 glasses/cups.
Top each with 1 tbsp (15ml) of remaining raspberries and 2 heaping tbsp (30ml) of cream mixture.
Repeat layers once more. Cover loosely with plastic wrap and refrigerate 4 hours. (Make-ahead & refrigerate up to 24 hours)
Drizzle each serving with one of the following Rootham Dessert Sauces:-Rootham Irish Style Caramel Sauce, Rootham Chocolate Supreme with Cognac Sauce, Rootham Irresistible Chocolate Sauce, or Rootham Chocolate Banana Sauce.
Top with fresh raspberries.
Garnish: Sprinkle each parfait with grated chocolate; top with fresh raspberries. Makes 20 servings.
Tip: If using frozen raspberries, thaw them in a single layer on a paper towel-lined tray in the refrigerator to prevent bleeding. Individually quick frozen berries are the best.