This delicious Mary Berry Raspberry Parfait is a quick and easy dessert that’s creamy and refreshing. With just a few simple ingredients, you can create a stunning treat that’s perfect for any occasion. The combination of mascarpone and raspberry purée makes this parfait a truly indulgent delight!

This Raspberry Parfait Is From Makes It Easy Cookbook by Mary Berry

Ingredients Needed

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

How To Make Raspberry Parfait Recipe

Prepare the Raspberry Purée: Reserve 6 raspberries for decoration, then place the remaining raspberries in a food processor. Add 3 tablespoons of icing sugar and all the cassis liqueur, then blend to a smooth purée. Pour through a sieve and discard the seeds.
Make the Cream Mixture: Measure the mascarpone into a mixing bowl and soften it gently using an electric whisk. Add the double cream, the remaining icing sugar, and whisk again until combined. Fold in the lemon juice and half of the raspberry purée, mixing gently to maintain a smooth consistency.
Assemble the Parfaits: Divide the cream mixture between 6 small glasses. Spoon the remaining raspberry purée on top and garnish each parfait with a fresh raspberry.

Recipe Tips

Use Fresh Raspberries for Best Flavor: Fresh raspberries give the parfait a vibrant, natural taste. If you use frozen raspberries, make sure to thaw them before blending.
Sift the Raspberry Purée: To get a smooth, seed-free purée, always strain it through a sieve. This step makes a big difference in texture.
Whisk the Mascarpone Gently: When mixing the mascarpone with cream, don’t over-whisk. This keeps the mixture light and smooth.
Chill Before Serving: Let the parfaits chill in the fridge for at least an hour before serving. This helps the flavours to blend and the texture to set.
Customize the Garnish: Add your personal touch by using mint leaves, extra raspberry coulis, or even a sprinkle of crushed biscuits for added texture.

How To Store Leftovers

Keep leftovers raspberry parfait in an airtight container and store in the fridge for up to 2 days.

Nutrition Facts

Serving Size: ½ cup (110g)

Calories: 100 kcal
Total Fat: 1g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 55mg
Total Carbohydrate: 21g
Dietary Fiber: 0g
Sugars: 20g
Protein: 2g

Try More Mary Berry Recipes:

Mary Berry Raspberry Parfait Recipe

Course: DessertsCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

100

kcal

Ingredients

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

Directions

Prepare the Raspberry Purée: Reserve 6 raspberries for decoration, then place the remaining raspberries in a food processor. Add 3 tablespoons of icing sugar and all the cassis liqueur, then blend to a smooth purée. Pour through a sieve and discard the seeds.
Make the Cream Mixture: Measure the mascarpone into a mixing bowl and soften it gently using an electric whisk. Add the double cream, the remaining icing sugar, and whisk again until combined. Fold in the lemon juice and half of the raspberry purée, mixing gently to maintain a smooth consistency.
Assemble the Parfaits: Divide the cream mixture between 6 small glasses. Spoon the remaining raspberry purée on top and garnish each parfait with a fresh raspberry.

Notes

Use Fresh Raspberries for Best Flavor: Fresh raspberries give the parfait a vibrant, natural taste. If you use frozen raspberries, make sure to thaw them before blending.
Sift the Raspberry Purée: To get a smooth, seed-free purée, always strain it through a sieve. This step makes a big difference in texture.
Whisk the Mascarpone Gently: When mixing the mascarpone with cream, don’t over-whisk. This keeps the mixture light and smooth.
Chill Before Serving: Let the parfaits chill in the fridge for at least an hour before serving. This helps the flavours to blend and the texture to set.
Customize the Garnish: Add your personal touch by using mint leaves, extra raspberry coulis, or even a sprinkle of crushed biscuits for added texture.