Strawberry Parfait

Recipe by Charlotte J
READY IN: 40mins




  • Heat sugar and water in a small saucepan over a low heat until sugar has completely dissolved.
  • Bring to a boil, then boil rapidly for 2 minutes.
  • Meanwhile, whisk egg yolks in a bowl with a hand-held electric mixer for 3 minutes or until pale and mousse-like.
  • 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.
  • Crush strawberries with a fork to a coarse puree in a bowl.
  • Slit open vanilla pods and scrape seeds into another bowl.
  • Add cream and whisk until it forms soft peaks, then gently fold into egg mixture, followed by crushed strawberries.
  • 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.
  • To serve, remove parfaits from freezer and leave to soften slightly at room temperature.
  • Pile a few strawberries on top and serve.