Eton mess parfait with berry sauce

Eton mess parfait with berry sauce

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(4 ratings)


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Cooking time

Prep: 15 mins Plus freezing

Skill level



Serves 6

Try this cool, creamy, fruity parfait - ideal for summer days

Nutrition and extra info

  • Freezable
Nutrition info

Nutrition per serving

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  • 284ml pot double cream
  • 200ml pot Greek yogurt
  • 4 small meringues, crumbled (shop-bought is fine)
  • 200g strawberries hulled and chopped
  • 2 tbsp lemon curd
  • 200g raspberries and strawberries, halved, for topping

For the sauce

  • 150g punnet raspberries
  • 150ml punnet strawberries
  • 2 tbsp icing sugar
  • 1 tbsp lemon juice

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  1. Line 6 x 150ml ramekin dishes with cling film. Lightly whip the cream, then fold in the yogurt, meringues and strawberries until well combined. Fold in the lemon curd to give a soft marbled effect.
  2. Spoon into the prepared ramekins and freeze for 2-2½ hrs or until semi-frozen. Meanwhile, make the berry sauce. Tip the raspberries and strawberries, icing sugar and lemon juice into a food processor and blend to a purée. Pass the sauce through a sieve to remove the pips, then set aside.
  3. To serve, turn the semi-frozen parfaits out onto serving plates and remove the cling film. Arrange the halved strawberries and raspberries on top of the parfaits. Serve with a drizzle of berry sauce.

Recipe from Good Food magazine, July 2005

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jennypiccolo's picture

My eleven yr old made this for the family tonight and I absolutely loved it. I forgot to buy him lemon curd so he missed that out but it didn't matter. He had it in the freezer for 3 hours and it was just right - not too hard at all. Really enjoyed it . 5 stars

vikgriff28's picture

I tried to just do it in 1 bowl and the merangue dissolved! Not a success for me ! but think it was my fault

angwatt's picture
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really easy & great as can make in advance. i made this for a dinner party and everyone loved it and looked good as well!

wjemma's picture
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it was rock hard after freezing for that long, but just let it thaw for a while before removing from ramekins.

Tasty and Easy. Will definately make again.

jacka118's picture
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I tried it at school and i put it in the fridge for an hour and a half and it worked a treat.

johannchef's picture

hello anne!!!!
you not I think there is sugar missing (caramalised suger witch you mix in when is still warm that stops the parfait from going hard

cathal's picture

obviously im on my own with this question.oh well never mind

cathal's picture

i dont understand why its inappropriate to ask this question i only want to know where i went wrong and ask how to rectify my mystake

cathal's picture

im wondering was there a mistake made when it said freeze for 2 hours .it was rock hard .tried it for 1 hour same result.should it be left in fridge not the freezer?