Mary Berry Raspberry Parfait Recipe

The Mary Berry Raspberry Parfait Recipe is a light and elegant frozen dessert with a smooth, creamy texture and a vibrant raspberry flavour running through every spoonful. It’s the sort of refreshing treat that feels perfect for summer gatherings, dinner parties or special occasions.

A good raspberry parfait should be silky and airy with a delicate balance of sweetness and gentle tartness from the raspberries. The cream should stay light and velvety while the fruit adds freshness and a beautiful colour, creating a dessert that feels both luxurious and refreshing.

Ingredients

For the Parfait

• 300g fresh raspberries
• 100g caster sugar
• 2 tbsp water
• 300ml double cream
• 1 tsp vanilla extract
• 2 large egg whites
• 1 pinch salt

For the Garnish

• 50g fresh raspberries
• 1 tbsp icing sugar
• 5 mint leaves, to decorate

How to Make Mary Berry Raspberry Parfait Recipe

Make the Raspberry Puree

Place the raspberries, caster sugar and water in a saucepan over medium heat. Cook until softened and syrupy, then strain through a sieve to remove the seeds.

Whip the Cream

Whip the double cream with the vanilla extract until soft peaks form.

Whisk the Egg Whites

In a separate bowl, whisk the egg whites with a pinch of salt until stiff peaks form.

Fold the Mixture Together

Gently fold the raspberry puree into the whipped cream, then carefully fold in the egg whites until light and airy.

Fill the Moulds

Spoon the mixture into serving glasses or a large mould, smooth the tops and cover.

Freeze the Parfait

Freeze for at least 4 hours until firm.

Prepare the Garnish

Toss the fresh raspberries with icing sugar.

Serve the Parfait

Remove the parfait from the freezer a few minutes before serving and top with the sugared raspberries and mint leaves.

Final Presentation

The parfait should be smooth, creamy and lightly frozen with a vibrant raspberry flavour and delicate airy texture.

Recipe Tips

• Use fresh raspberries for the best flavour — frozen ones can be too watery and dilute the taste.
• Ensure the cream is cold before whipping — this helps it to whip up faster and hold its shape better.
• When folding in the egg whites, use a gentle motion — this prevents the mixture from deflating and losing volume.
• Strain the raspberry puree thoroughly — this removes seeds and ensures a smooth texture.
• Allow the parfait to soften slightly before serving — this makes it easier to scoop and enhances the creamy texture.
• Avoid overwhipping the cream — overwhipped cream turns grainy and won’t fold well into the mixture.

Healthy Alternatives / Variations

• Swap raspberries for strawberries for a different berry flavour.
• Add a splash of raspberry liqueur for an adult twist.
• Layer the parfait with crushed biscuits for added texture.
• Include a swirl of melted chocolate for a decadent touch.
• Top with toasted almonds for a nutty crunch.

Ingredient Substitutions

• Use honey instead of sugar for a natural sweetener.
• Replace double cream with coconut cream for a dairy-free option.
• Use frozen raspberries if fresh are unavailable, but reduce added water.
• Substitute vanilla extract with almond extract for a different aroma.

How to Serve

Serve the parfait straight from the freezer for a refreshing treat. It’s perfect as a light dessert after a heavy meal or as a cool snack on a warm day.

Pairing Ideas

Pair this raspberry parfait with a crisp white wine or a sparkling rosé for a refreshing contrast. It also goes well with a light, fruity dessert wine.

How to Store Leftovers

Freezer

Store the parfait in the freezer for up to 1 month. Ensure it’s well-covered to prevent freezer burn.

Reheating

To refresh, let the parfait sit at room temperature for a few minutes before serving.

Nutrition (per serving, approx.)

• Calories: 320 kcal
• Carbohydrates: 28g
• Protein: 4g
• Fat: 22g

FAQs

Can I make the parfait in advance?

Yes, you can make the parfait up to a month in advance. Just ensure it’s stored properly in the freezer to maintain its texture and flavour.

What if I don’t have a sieve?

If you don’t have a sieve, you can use a fine mesh strainer or even a clean muslin cloth to strain the raspberry puree.

Can I use other fruits?

Absolutely! This recipe works well with strawberries, blueberries, or even a mix of berries for a different flavour profile.

How do I prevent the parfait from becoming icy?

Ensure the mixture is well-aerated by properly whipping the cream and egg whites. This helps create a smooth, creamy texture without ice crystals.

Mary Berry Raspberry Parfait Recipe

Recipe by Eleanor HayesCourse: DessertCuisine: BritishDifficulty: Intermediate

Servings

6

people

Prep time

30

minutes

Cooking time

10

minutes

Total time

40

minutes

Calories

320

kcal

40

minutes

Mary Berry Raspberry Parfait Recipe is a creamy, refreshing dessert perfect for summer. Easy to make and delicious!

Ingredients

• 300g fresh raspberries

• 100g caster sugar

• 2 tbsp water

• 300ml double cream

• 1 tsp vanilla extract

• 2 large egg whites

• 1 pinch salt

• 50g fresh raspberries

• 1 tbsp icing sugar

• 5 mint leaves, to decorate

Directions

• Combine raspberries, sugar, and water in a saucepan and cook until smooth, then strain.
• Whip the cream with vanilla extract until soft peaks form.
• Whisk egg whites with salt until stiff peaks form.
• Fold raspberry puree into whipped cream, then fold in egg whites gently.
• Spoon mixture into moulds, cover, and freeze for at least 4 hours.
• Toss fresh raspberries with icing sugar for garnish.
• Remove parfait from freezer, top with sugared raspberries and mint leaves, then serve.
• Ensure the parfait is smooth, creamy, and vibrant pink with a fresh raspberry aroma.

Notes

• Use fresh raspberries for the best flavour — frozen ones can be too watery and dilute the taste.
• Ensure the cream is cold before whipping — this helps it to whip up faster and hold its shape better.
• When folding in the egg whites, use a gentle motion — this prevents the mixture from deflating and losing volume.
• Strain the raspberry puree thoroughly — this removes seeds and ensures a smooth texture.
• Allow the parfait to soften slightly before serving — this makes it easier to scoop and enhances the creamy texture.
• Avoid overwhipping the cream — overwhipped cream turns grainy and won’t fold well into the mixture.