Name: Eton mess parfait with berry sauce
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: French
Ingredients: 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 raspberry and strawberries, halved, for topping; 150g punnet raspberry; 150ml punnet strawberries; 2 tbsp icing sugar; 1 tbsp lemon juice

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 raspberry
and strawberries, halved, for topping

For the sauce

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

Method

step 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.
step 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.
step 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.