Total Time
Prep 25 mins
Cook 15 mins

From the April 2006 issue of Australian House and Garden magazine. Remember this recipe calls for a total of 450g of strawberies.


  1. Heat sugar and water in a small saucepan over a low heat until sugar has completely dissolved.
  2. Bring to a boil, then boil rapidly for 2 minutes.
  3. Meanwhile, whisk egg yolks in a bowl with a hand-held electric mixer for 3 minutes or until pale and mousse-like.
  4. Slowly add boiling syrup to yolks, whisking constantly, and continue to whisk for 5 minutes or until mixture is very thick and about 3 times its original volume.
  5. Crush strawberries with a fork to a coarse puree in a bowl.
  6. Slit open vanilla pods and scrape seeds into another bowl.
  7. Add cream and whisk until it forms soft peaks, then gently fold into egg mixture, followed by crushed strawberries.
  8. Divide mixture between 8 x ¾-cup (185ml) glass serving dishes or ramekins, cover well with plastic wrap and freeze for at least 4 hours.
  9. To serve, remove parfaits from freezer and leave to soften slightly at room temperature.
  10. Pile a few strawberries on top and serve.
Most Helpful

Delicious, easy and a great crowd pleaser. Thanks for the post

wingette February 19, 2010

Delicious! This is also fun to make and a great way to use strawberries! I only used 1/2 a vanilla bean (all that I had on hand) and it was still great. A note on the ingredients though - I used heavy whipping cream for the double cream - which I belive is the US equivalent. When I made this I was able to fill 10 ramkins - this is a great dessert to make ahead and store in the freezer! Thanks for sharing this keeper!

ellie_ August 07, 2006