Frozen berry parfait

The beauty of a frozen dessert is that it can be made well in advance and brought to the table with the minimum of stress. This colourful raspberry parfait brings a wonderful, refreshing restaurant-quality dish to your dinner party or family celebration.

  • 30 mins preparation
  • Serves 8
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Frozen berry parfait
  • 400 gram raspberries
  • 300 millilitre thick cream
  • 2 teaspoon vanilla extract
  • 1/2 cup (110g) raw caster sugar
  • 2 egg whites


Frozen berry parfait
  • 1
    Line a 21cm x 11cm loaf pan with a double layer of plastic wrap, allowing a 5cm overhang of wrap on all sides.
  • 2
    Place 300g of raspberries in a food processor and process until pureed. Pass through a fine sieve into a medium bowl, pressing with the back of a spoon. Discard seeds.
  • 3
    Using an electric mixer, beat cream and vanilla in a large bowl until soft peaks form.
  • 4
    Combine sugar and 1 1/2 tbsp water in a small saucepan. Place over low heat and stir for 1-2 minutes or until sugar dissolves. Increase heat to medium and bring to a boil. Boil, without stirring, for 2 minutes. Remove from heat.
  • 5
    Using an electric mixer, beat egg whites in a clean dry bowl until stiff peaks form. Gradually beat in sugar syrup until thick and glossy.
  • 6
    Fold meringue mixture into cream mixture until combined. Transfer half to a separate bowl. Add raspberry puree to one bowl and fold until combined. Cover with plastic wrap and chill.
  • 7
    Pour remaining cream mixture into prepared pan and smooth surface. Scatter remaining raspberries over cream mixture and freeze for 1 1/2 hours or until firm. Pour chilled raspberry mixture over ice-cream in pan and smooth surface. Fold over plastic wrap to cover, and freeze for a further 3 hours or until firm.
  • 8
    Before serving, remove parfait from freezer and stand at room temperature for 20 minutes or until slightly softened. To serve, invert onto a serving plate, remove plastic wrap and slice.

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