Eton mess parfait with berry sauce

• double cream↗284ml ml
• Greek yogurt↗200ml ml
• small meringues4

  crumbled (shop-bought is fine)

• strawberries↗200g g

  hulled and chopped

• lemon curd tbsp
• raspberry↗200g g

  and strawberries, halved, for topping

• punnet raspberry150g g
• punnet strawberries150ml ml
• icing sugar↗ tbsp
• lemon juice↗ tbsp

Step-by-step instructions

1. 1

   Line 6 x 150ml ramekin dishes with cling film. Lightly whip the cream, then fold in the yogurt, meringues and strawberries until well combined. Fold in the lemon curd to give a soft marbled effect.

2. 2

   Spoon into the prepared ramekins and freeze for 2-2½ hrs or until semi-frozen. Meanwhile, make the berry sauce. Tip the raspberries and strawberries, icing sugar and lemon juice into a food processor and blend to a purée. Pass the sauce through a sieve to remove the pips, then set aside.

3. 3

   To serve, turn the semi-frozen parfaits out onto serving plates and remove the cling film. Arrange the halved strawberries and raspberries on top of the parfaits. Serve with a drizzle of berry sauce.