Raspberry and strawberry Eton mess parfait recipe

46 ratings Rate
  • Serves 6
  • 10 mins to prepare and 2 hrs 00 mins to cool
  • 375 calories / serving
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Pour the cream into a large bowl and whisk until you form soft peaks.

Prepare the strawberries by removing the stalks and then slice along with the raspberries.

Break up the meringue nests into small pieces and then fold into the cream along with the Greek yogurt, raspberries, strawberries and lemon curd. Line the 6 ramekins with cling film and then spoon the mixture into them, making sure to firmly compact each one. Place into the freezer for 2 hours.

To make the sauce put the raspberries, strawberries, lemon juice and icing sugar into a food processor and blend into a puree. Pass the sauce through a sieve so all of the seeds are removed and then place in a jug for serving.

Remove the ramekins from the freezer and turn onto plates for serving with the sauce.

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  • Ingredients

  • 280ml double cream
  • 200ml Greek yogurt
  • 4 meringue nests
  • 100g strawberries
  • 2tbsp lemon curd
  • 100g raspberries
  • 150g strawberries
  • 2tbsp icing sugar
  • 1tbsp lemon juice
  • Energy 1560kj 375kcal 19%
  • Fat 28g 40%
  • Saturates 17g 85%
  • Sugars 28g 31%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 30g Protein 4g Fibre 1.2g


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