Drunken Mary Berry Raspberry Parfait

Calories: 316.8|Fat: 26|Carbohydrates: 14.6|Protein: 1.7 | 2 15

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This Mary Berry Raspberry Parfait recipe is a wonderful mini-sized treat that's light and simple! Without the liqueur, it's a great snack for kids after school!

This Raspberry Parfait, signed by Mary Berry, is a simple dessert featuring fresh raspberries piled up in a nice glass and jazzed up with whipped cream for a light and elegant summer treat. The addition of cream cheese lends body to the whipped cream, while a splash of liqueur adds a refreshing taste. Perfect for a summer evening with friends or as a refreshing dessert with a dash of alcohol for brunch. Easy to make, with a sophisticated look and indulgent flavour.

Why you’ll like it

This is always at the top of my list when I spot it on a buffet table. Why?

It’s Refreshing – Indulgent but light makes it perfect after an abundant meal. It’s the perfect way to satisfy your sweet tooth without feeling overwhelmed.
The smell of Summer – Close your eyes and imagine the scent of fresh raspberries on a warm summer day—that’s what you’ll experience with every bite of it.
It’s Stunning! – The vibrant red hue of raspberries makes it an eye-catching centrepiece on any buffet table. I just pair it with white chocolate, cream, or lemon curd to wow my guests.

Tips

Use a food processor to blend the raspberries into a smooth purée.
Mix and fold the cream gently to maintain a smooth cream.
Make-ahead and refrigerate for up to 8 hours before serving.
Don’t freeze. It affects the texture and consistency.

Variations

Swap the berries. Just like the crumbles and cobblers, always use whatever fruits you find in season.
Replace the cassis liqueur with Grand Marnier framboise or Chambord.
Add a layer of crushed ginger oat biscuits or granola for added texture.

Storing Raspberry Parfait

Mary Berry Raspberry Parfait can be made ahead of time and stored in the refrigerator for up to 8 hours. Keep the parfait covered to prevent any flavours from transferring and to maintain its freshness.
Don’t freeze! It’s a simple recipe which can be kept in the fridge for a few hours. It’s not worth freezing and will just taste and feel awful.

How to serve Raspberry Parfait

White Chocolate and raspberries are a mix from heaven. If you want to indulge your guests a drizzle of white chocolate sauce is what you need.

A sprinkle of crushed pistachios is also a good choice, though I’d rather add some lemon rind on top. For an extra refreshing result, vanilla ice cream never fails.

Or, for a truly indulgent experience, pair it with a refreshing Tuscan lemonade cocktail. Sip it in the backyard and unwind after a busy day—it’s the perfect way to relax and enjoy the moment.

Health Info

Calories:	316.8
Sugar:	11.5
Sodium:	27.9
Fat:	26
Carbohydrates:	14.6
Fiber:	2.5
Protein:	1.7

Mary Berry Raspberry Parfait Recipe

Author Caroline Sciberras

Servings 6 people

Calories 316.8

Prep Time 15

for chilling 2

Total Time 2 15

Fat: 26|Carbohydrates: 14.6|Protein: 1.7

Description

This Mary Berry Raspberry Parfait recipe is a wonderful mini-sized treat that's light and simple! Without the liqueur, it's a great snack for kids after school!

Ingredients

225 g (8 ounces) raspberries
6 tbsp icing sugar
4 tbsp cassis liqueur
200 g (7 ounces) full-fat mascarpone cheese
150 ml (¼ pint) pouring double cream
½ juice of a lemon

Instructions

Set aside 6 raspberries for garnish and place the remaining raspberries in a food processor. Add 3 tablespoons of the icing sugar and all the cassis. Blend until smooth, then strain through a sieve to remove the seeds.
Measure the mascarpone cheese into a mixing bowl. Use an electric whisk to gently soften it, then add the double cream and the remaining icing sugar. Whisk again. Incorporate the lemon juice and half of the raspberry purée, folding them gently to maintain a smooth cream.
Divide the mixture into 6 small glasses. Spoon the remaining raspberry coulis on top and garnish each serving with a fresh raspberry.

Recipe Notes:

Use a food processor to blend the raspberries into a smooth purée.
Be gentle when mixing and folding the ingredients to maintain a smooth cream.
Make the parfait ahead of time and refrigerate for up to 8 hours before serving.
Avoid freezing the parfait as it may affect the texture and consistency.