Mary Berry Raspberry Parfait Recipe

I first made this raspberry parfait on a warm Friday night when dinner had been a bit… meh. Needed a save. I had mascarpone, a stray lemon, and some slightly-too-ripe raspberries on the turn. Whipped it all together, sieved the purée (yes, it’s worth it), and ended up with the prettiest little pots I’ve ever served at home.

The only thing I messed up? I over-whipped the mascarpone mix. It turned grainy fast. So now I whisk it just enough to bring everything together—no more, no less. The result? Soft, creamy, cloud-like texture with that sharp fruity top.

WHY THIS ONE WORKS SO WELL

This dessert is all about balance. You’ve got silky mascarpone and cream on the bottom, and a sharp, slightly boozy raspberry purée on top. It’s rich but fresh. Sweet but tangy. And the cassis? Optional, but honestly—it makes the raspberry flavour pop.

It’s also completely no-cook and can be made ahead. Ideal for when you want a dessert that feels fancy but takes less than 10 minutes to pull together.

INGREDIENTS + WHY THEY MATTER

Raspberries (225g) – Fresh are best for flavour and colour. Frozen work if defrosted thoroughly.
Icing Sugar (6 tbsp) – Keeps the mixture smooth without graininess.
Cassis (4 tbsp) – A fruity blackcurrant liqueur that deepens the raspberry flavour.
Mascarpone (200g) – Rich and creamy base. Don’t swap for low-fat.
Pouring Double Cream (150ml) – Loosens the mascarpone and adds silkiness.
Lemon Juice (½ lemon) – Cuts through the richness and lifts the whole thing.

MAKING IT YOURS (WITHOUT RUINING IT)

No cassis? Use Chambord, raspberry liqueur—or skip it entirely.
Want it kid-friendly? Leave out the booze and add a splash of vanilla extract.
Need texture? Top with crushed meringue, toasted nuts, or biscuit crumbs.
More fruit? Layer in sliced strawberries or a few blueberries.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Grainy cream base	Over-whipped the mascarpone	Whisk just until smooth—no more
Runny purée	Used thawed berries without draining	Strain through a sieve and discard juice
Too sweet	Didn’t taste before serving	Adjust sugar + lemon to balance flavour

HOW TO MAKE MARY BERRY’S RASPBERRY PARFAIT

1. Blend the Raspberries
   Set aside 6 raspberries for garnish. Blend the rest with 3 tbsp icing sugar and all the cassis until smooth.
2. Sieve the Purée
   Push the purée through a fine sieve to remove seeds. Set aside.
3. Make the Cream Base
   In a bowl, soften mascarpone with a whisk. Add cream and the remaining 3 tbsp icing sugar. Whisk gently until just combined.
4. Add Lemon + Purée
   Fold in the lemon juice and half the raspberry purée. Don’t overmix—just until smooth.
5. Assemble
   Spoon the mascarpone mix into 6 small glasses. Top with the rest of the purée. Garnish each with a fresh raspberry.
6. Chill + Serve
   Chill for at least an hour before serving. The colder, the better.

TIPS FROM MY KITCHEN

I chill my mixing bowl and whisk for five minutes before starting—helps keep the cream light.
I always sieve the raspberry purée. It’s a tiny extra step that makes a huge difference in texture.
If I’m making these ahead, I keep them in jam jars with lids—easy to stack and serve.

STORAGE + SERVING

Keeps: 2 days in the fridge, covered
Freezes: Not ideal—cream splits
Best served: Cold, in small glasses, with a spoon you can clink

FREQUENTLY ASKED QUESTIONS

Q: Can I use frozen raspberries?
Yes—but thaw them first and drain any excess liquid. The flavour won’t be quite as bright, but still lovely.

Q: What can I serve these with?
I sometimes pair them with shortbread fingers or almond biscotti for crunch.

Q: Can I make it in one big dish instead of glasses?
Absolutely—use a small trifle bowl and layer the mascarpone and purée.

Q: Is this gluten-free?
Yes—naturally gluten-free if you skip biscuit toppings.

Try More Recipes:

• Mary Berry Raspberry and Coconut Cake
• Mary Berry Raspberry Coulis
• Mary Berry Raspberry Knickerbocker Glory