Lemon meringue parfait

• meringue75g g

  nests (5 nests)

• double cream↗450ml ml

  chilled

• caster sugar↗1 tbsp tbsp
• lemon↗1

  zested

• gin↗2-3 tbsp tbsp

  or vodka

• lemon curd5 tbsp of tbsp

  plus extra to drizzle

Step-by-step instructions

1. 1

   Line a 20cm round tin, preferably loose-based, with cling film, using more than one piece if necessary to cover the bottom and up the sides, and pop in the freezer.

2. 2

   Roughly break up the meringues with your fingers into a bowl, aiming for nothing bigger than a golf ball.

3. 3

   Put the cream and sugar in a large bowl and whisk until starting to stiffen. Stop when it looks floppy, like Greek yogurt.

4. 4

   Grate over the lemon zest and sprinkle over the gin and meringue rubble. Use a large spoon or spatula to fold the cream up, over and round, until just combined.

5. 5

   Stir the lemon curd so it's gloopy rather than firm; if it remains too thick, dilute with a tsp of gin. Dollop over the surface of the cream. Take your spoon and fold it in, turning the bowl as you do so – no more than a dozen folds, so the curd forms streaks. Spoon gently into the tin and freeze for at least four hours. Once firm, cover with cling film.

6. 6

   About 10-20 mins before serving, remove the parfait from the freezer, invert onto a plate, peel away the cling film, and return right-side-up, at room temperature. Serve in wedges with lemon curd drizzled over and the fruit on the side.