White Chocolate and Raspberry Parfait

Can make one big parfait, or in individual moulds if preferred. So easy yet so delicious. Recipe by …Annabel Langbein


  • 250g white chocolate, chopped
  • 1/2 cup cream
  • 4 large egg whites
  • 1/3 cup caster sugar
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice
  • 1-1 1/2 cups raspberries, fresh or frozen
  • to serve, liqueur syrup and chopped pistachios


  1. Line the base and long sides or a 6 cup loaf pan or triangle mould with plastic or paper lunch wrap, leaving an overhang on either side so that the frozen mixture can be easily lifted from the container.
  2. Place chocolate and cream in a pot and gently warm 1-2 minutes or until chocolate has softened. Stir to fully melt chocolate then remove from heat and let cool.
  3. Using a very clean electric beater, beat egg whites while gradually the sugar. Beat until mixture forms stiff peaks.
  4. Add chocolate mixture to beaten egg whites along with vanilla and lemon juice. Fold gently to combine. At the very last minute fold in the berries.
  5. Pour mixture into the prepared tin. Cover with plastic wrap and freeze for at least 6 hours or until solid.
  6. Serve with a spoonful of liqueur syrup (1/2 cup maple syrup, 1/4 cup cointreau) and garnish with finely chopped pistachios.

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