This Raspberry Parfait by Mary Berry is a creamy and fruity dessert and a perfect treat for any occasion. With a smooth mascarpone cream infused with raspberry coulis and a touch of cassis liqueur, this dessert is sure to impress your taste buds. It’s easy to make and even easier to enjoy!
Prep: 15 mins Total: 2 hrs 15 mins Yields: 6
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Why you’ll like it
Raspberry parfait is a beloved dessert and these are just the first things that come to mind why I would choose this recipe over any other:
- Refreshing Flavor: Raspberry parfait is cherished for its refreshing and vibrant flavour. The natural tartness of raspberries combined with the sweet and creamy elements in the parfait creates a delightful balance of tastes that is both pleasing to the palate and refreshing.
- Creamy and Smooth Texture: The mascarpone cheese and double cream give this dessert a luxurious and velvety texture that melts in your mouth.
- Seasonal Availability: Raspberries are typically in season during the summer months. However, when the summer is over this dessert becomes even more cherished because it reminds us of the ripe summery raspberry taste and all the memories that brings with it.
- Visual Appeal: Raspberry parfait’s vibrant red and white layers, often presented in elegant glassware, make it visually appealing. Its presentation is eye-catching, making it a popular choice for special occasions and celebrations.
- Customizability: Raspberry parfait is versatile and can be customized with various ingredients. You can add different fruits, nuts, or even a drizzle of chocolate to tailor it to your taste. This adaptability allows individuals to personalize their parfait to suit their preferences.
Mary Berry Raspberry Parfait Recipe
What is this Recipe?
Mary Berry Raspberry Parfait is a luscious dessert made with raspberries, mascarpone cheese, double cream, and a hint of cassis liqueur. The raspberries are blended into a purée and combined with the creamy mascarpone mixture to create a smooth and velvety texture. The dessert is then garnished with fresh raspberries and served in individual glasses for an elegant presentation.
Mary Berry Raspberry Parfait adds a twist to the traditional Raspberry Parfait recipe by incorporating cassis liqueur. This addition enhances the fruity flavour and adds a subtle depth to the dessert. The use of full-fat mascarpone cheese also contributes to the richness and creaminess of the parfait, making it even more indulgent.
Ingredients
- Raspberries – 225 grams (8 ounces) raspberries
- Icing Sugar – 6 tablespoons icing sugar
- Cassis Liqueur – 4 tablespoons cassis liqueur
- Full-fat Mascarpone Cheese – 200 grams (7 ounces)
- Pouring Double Cream – 150 millilitres (¼ pint)
- Lemon Juice – juice of ½ lemon
How to make Mary Makes It Easy Raspberry Parfait?
- Prepare the raspberry purée. 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.
- Whisk in cream, sugar and lemon juice. 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.
- Serve. Divide the mixture into 6 small glasses. Spoon the remaining raspberry coulis on top and garnish each serving with a fresh raspberry.
Tips
- 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.
Variations
- Try using different berries such as strawberries or blackberries instead of raspberries.
- Replace the cassis liqueur with a different flavoured liqueur like framboise or Chambord.
- Add a layer of crushed biscuits or granola for added texture.
How to serve Raspberry Parfait
For an extra touch of elegance, serve Mary Berry Raspberry Parfait with a drizzle of chocolate sauce and a sprinkle of crushed pistachios. You can also pair it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavours. Enjoy this dessert as a refreshing finale to a dinner party or simply as a sweet treat to indulge in.
Storing Raspberry Parfait
Mary Berry Raspberry Parfait can be made ahead of time and stored in the refrigerator for up to 8 hours. However, it is not suitable for freezing. Keep the parfait covered to prevent any flavours from transferring and to maintain its freshness.
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Raspberry Parfait – Mary Berry Makes It Easy (2023)
Description
This Raspberry Parfait by Mary Berry is a creamy and fruity dessert and a perfect treat for any occasion. With a smooth mascarpone cream infused with raspberry coulis and a touch of cassis liqueur, this dessert is sure to impress your taste buds. It’s easy to make and even easier to enjoy!
Ingredients
- 225 grams (8 ounces) raspberries
- 6 tablespoons icing sugar
- 4 tablespoons cassis liqueur
- 200 grams (7 ounces) full-fat mascarpone cheese
- 150 millilitres (1/4 pint) pouring double cream
- 1/2 juice of a lemon
Instructions
- Prepare the raspberry purée. 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.
- Whisk in cream, sugar and lemon juice. 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.
- Serve. Divide the mixture into 6 small glasses. Spoon the remaining raspberry coulis on top and garnish each serving with a fresh raspberry.
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.
