Mary Berry Raspberry Parfait Recipe

This Mary Berry Raspberry Parfait Recipe is a silky and fresh recipe, which features creamy mascarpone and crème de cassis. It’s a restaurant-quality dish, ready in about 1 hour and 10 minutes (including chilling time).

Mary Berry Raspberry Parfait Recipe Ingredients

• 225g (8 oz) fresh raspberries (plus 6 extra for garnish)
• 6 tablespoons icing sugar (divided)
• 4 tablespoons Cassis (blackcurrant liqueur)
• 200g (7 oz) mascarpone cheese
• 150ml (5 fl oz) pouring double cream
• Juice of ½ lemon

How To Make Mary Berry Raspberry Parfait Recipe

1. Blend the Raspberries: Reserve 6 raspberries for the final garnish. Place the remaining raspberries in a blender or food processor along with 3 tablespoons of the icing sugar and all of the Cassis. Blend until completely smooth.
2. Sieve the Purée: Place a fine mesh sieve over a bowl. Pour the blended raspberry mixture into the sieve and use the back of a spoon to push it through, discarding the seeds left behind. This tiny step makes a huge difference in texture. Set the smooth purée aside.
3. Make the Cream Base: In a separate mixing bowl, place the mascarpone cheese. Whisk it briefly to soften it. Add the pouring double cream and the remaining 3 tablespoons of icing sugar. Whisk gently just until combined and the mixture holds soft peaks—do not over-whip or it will become grainy.
4. Add Lemon and Flavor: Fold the lemon juice and half of the raspberry purée into the cream mixture. Mix gently until smooth and combined.
5. Assemble: Spoon the mascarpone-raspberry cream mixture into 6 small glasses or dessert dishes. Carefully spoon the remaining raspberry purée over the top of the cream to create a vibrant red layer.
6. Chill and Serve: Garnish each glass with a reserved fresh raspberry. Chill in the refrigerator for at least an hour before serving to allow the texture to set. Serve cold.

Recipe Tips

• Why Cassis? Cassis is a blackcurrant liqueur that deepens the berry flavor and adds a sophisticated “grown-up” edge. If you don’t have it, you can use Chambord, or skip it entirely for a non-alcoholic version.
• Temperature Matters: Chill your mixing bowl and whisk for five minutes before starting. This helps keep the cream light and prevents the mascarpone from splitting.
• Don’t Over-mix: Mascarpone is high in fat and can turn into butter if whipped too vigorously. Whisk just until the ingredients are combined and smooth.
• Frozen Berries: You can use frozen raspberries, but you must thaw them thoroughly and drain off any excess water before blending, otherwise, the purée will be too runny.
• Lemon is Key: Do not skip the lemon juice. The acidity cuts through the richness of the double cream and mascarpone, lifting the whole dessert so it doesn’t feel heavy.

What To Serve With Mary Berry Raspberry Parfait Recipe

This elegant dessert pairs perfectly with crunchy textures to contrast the soft cream.

• Shortbread Fingers: The buttery crunch is the perfect vessel for the cream.
• Almond Biscotti: For an Italian twist.
• Tuile Biscuits: Light and wafer-thin.
• A glass of Dessert Wine: Or a chilled Prosecco.

How To Store Mary Berry Raspberry Parfait Recipe

• Refrigerate: These keep well in the fridge for up to 2 days if covered. If making ahead for a party, you can assemble them in small jam jars with lids for easy stacking.
• Freeze: This recipe is not ideal for freezing. The cream and mascarpone emulsion tends to split and become grainy when thawed.

Mary Berry Raspberry Parfait Recipe Nutrition Facts

• Calories: 320
• Total Fat: 28g
• Saturated Fat: 18g
• Cholesterol: 85mg
• Sodium: 25mg
• Total Carbohydrates: 14g
• Dietary Fiber: 2g
• Sugar: 12g
• Protein: 3g

Nutrition information is estimated per serving (based on 6 servings).

FAQs

Try More Recipes:

• Mary Berry Raspberry Mousse Recipe
• Mary Berry Raspberry And White Chocolate Cheesecake​ Recipe
• Mary Berry Raspberry Pavlova​ Recipe