Mary Berry Raspberry Parfait Recipe

Mary Berry’s Raspberry Parfait is an elegantly simple, “no-cook” dessert that looks like it belongs in a high-end bistro. It’s a velvety blend of mascarpone and cream, brightened by the tartness of fresh raspberries and a sophisticated hint of blackcurrant liqueur.

The beauty of this dessert lies in the contrast between the creamy, pale pink base and the intense, ruby-red purée on top. I’ve found that using mascarpone instead of just whipped cream gives the parfait a much more stable, luxurious mouthfeel—it feels like a cross between a mousse and a cheesecake.

One small warning: don’t skip the sieving! Taking two minutes to remove the raspberry seeds is what elevates this from a “homemade fruit cream” to a professional-grade parfait. It’s the perfect summer dessert because it’s refreshing, requires zero time over a hot stove, and can be made well in advance.

Try More Desserts Recipes:

• Mary Berry Raspberry Coulis Recipe
• Mary Berry White Chocolate And Raspberry Muffins​ Recipe
• Mary Berry​ Raspberry Muffins Recipe

Jump to Recipe

Why You’ll Love This Mary Berry Raspberry Parfait Recipe:

• Zero Cooking: No ovens, no hobs, and no gelatin to worry about. It’s a pure assembly job that tastes like a million dollars.
• Make-Ahead Friendly: You can whip these up the morning of a dinner party and they’ll be perfectly set by the time you’re ready for dessert.
• Sophisticated Flavor: The Cassis and lemon juice prevent the cream from being “cloyingly” sweet, giving it a grown-up, balanced finish.
• Beautiful Presentation: The natural colors of the raspberries create a vibrant, two-tone effect that looks incredibly professional with zero effort.

Mary Berry Raspberry Parfait Ingredients

• 225g (8 oz) fresh raspberries (plus 6 extra for garnish)
• 6 tbsp icing sugar (divided)
• 4 tbsp 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

1. Blend the Raspberries: Keep 6 nice-looking berries aside for the garnish. Throw the rest into a blender with 3 tablespoons of icing sugar and the Cassis. Blitz until it’s a bright, liquid purée.
2. Sieve the Purée: Press the mixture through a fine-mesh sieve into a bowl. Use the back of a spoon to really grind the pulp against the mesh to get every bit of juice out. Throw away the dry seeds left in the sieve.
3. Make the Cream Base: In a large bowl, whisk the mascarpone for a few seconds just to break it up. Pour in the double cream and the rest of the icing sugar. Whisk gently—ideally by hand—until it forms soft peaks.Watch out: Mascarpone can turn from “smooth” to “butter” very quickly if you use an electric whisk, so stay focused!
4. Add Lemon and Flavor: Stir in the lemon juice (this helps “set” the cream) and exactly half of your raspberry purée. Fold it in until you have a uniform, blush-pink cream.
5. Assemble: Divide the pink cream among 6 small glasses. Gently pour the remaining dark red purée over the top of each one. It will settle into a stunning, vibrant layer.
6. Chill and Serve: Place a reserved raspberry on top of each glass. Pop them in the fridge for at least an hour. Serving them chilled is essential for the best flavor and texture.

Recipe Tips

• Don’t over-whip. If the mixture looks grainy, you’ve gone too far. If this happens, you can sometimes “save” it by gently folding in a tablespoon of un-whipped cream to smooth it back out.
• The Cassis Factor. If you don’t have Cassis, you can use a raspberry liqueur (like Chambord) or even a splash of orange juice for a non-alcoholic version.
• Room Temp Mascarpone. Take the mascarpone out of the fridge 10 minutes before using. If it’s ice-cold, it’s harder to blend with the cream without forming little lumps.
• Glassware Matters. Since this is a layered dessert, use clear glass bowls or even champagne coupes to show off the different shades of red and pink.

What To Serve With Raspberry Parfait?

This is a rich dessert Raspberry Parfait so it’s lovely paired with something crunchy. A shortbread finger or a delicate almond tuile provides a great textural contrast. If you want to go all-out, a sprig of fresh mint adds a pop of green that makes the red of the berries look even more appetizing.

How To Store Leftovers Raspberry Parfait?

• Fridge: These are perfect for entertaining because they can stay in the fridge for up to 24 hours. Cover them with cling film so they don’t pick up any “fridge smells.”
• Freeze: I don’t recommend freezing this specific recipe. Mascarpone can become grainy and “split” when it thaws, losing that signature silky texture.

FAQs

Can I use frozen raspberries?

Yes, but let them thaw completely first and drain off any excess watery liquid before blending, otherwise the parfait will be too runny.

I don’t like seeds, can I use jam?

It’s better to stick with fresh fruit. Jam is much sweeter and doesn’t have the same “zing.” Sieving fresh berries is the best way to get a seedless, high-quality result.

What if I can’t find Cassis?

Cassis adds a dark, berry depth, but it’s not mandatory. You can replace it with any berry liqueur or simply use a bit more raspberry purée.

More Desserts Recipes:

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

Mary Berry Raspberry Parfait Nutrition Facts

Per serving (1 glass):

• Calories: 310 kcal
• Protein: 3g
• Fat: 24g
• Carbohydrates: 18g
• Sugar: 16g
• Sodium: 40mg

Are you planning to serve these in elegant wine glasses for a dinner party, or as a quick weekend treat?

Mary Berry Raspberry Parfait Recipe

Course: Dessert, SnacksCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking timeminutes

Calories

310

kcal

Mary Berry’s Raspberry Parfait is an elegantly simple, “no-cook” dessert that looks like it belongs in a high-end bistro. It’s a velvety blend of mascarpone and cream, brightened by the tartness of fresh raspberries and a sophisticated hint of blackcurrant liqueur.

Ingredients

• 225g (8 oz) fresh raspberries (plus 6 extra for garnish)

• 6 tbsp icing sugar (divided)

• 4 tbsp Cassis (blackcurrant liqueur)

• 200g (7 oz) mascarpone cheese

• 150ml (5 fl oz) pouring double cream

• Juice of ½ lemon

Directions

• Blend the Raspberries: Keep 6 nice-looking berries aside for the garnish. Throw the rest into a blender with 3 tablespoons of icing sugar and the Cassis. Blitz until it’s a bright, liquid purée.
• Sieve the Purée: Press the mixture through a fine-mesh sieve into a bowl. Use the back of a spoon to really grind the pulp against the mesh to get every bit of juice out. Throw away the dry seeds left in the sieve.
• Make the Cream Base: In a large bowl, whisk the mascarpone for a few seconds just to break it up. Pour in the double cream and the rest of the icing sugar. Whisk gently—ideally by hand—until it forms soft peaks.Watch out: Mascarpone can turn from “smooth” to “butter” very quickly if you use an electric whisk, so stay focused!
• Add Lemon and Flavor: Stir in the lemon juice (this helps “set” the cream) and exactly half of your raspberry purée. Fold it in until you have a uniform, blush-pink cream.
• Assemble: Divide the pink cream among 6 small glasses. Gently pour the remaining dark red purée over the top of each one. It will settle into a stunning, vibrant layer.
• Chill and Serve: Place a reserved raspberry on top of each glass. Pop them in the fridge for at least an hour. Serving them chilled is essential for the best flavor and texture.

Notes

• Don’t over-whip. If the mixture looks grainy, you’ve gone too far. If this happens, you can sometimes “save” it by gently folding in a tablespoon of un-whipped cream to smooth it back out.
  The Cassis Factor. If you don’t have Cassis, you can use a raspberry liqueur (like Chambord) or even a splash of orange juice for a non-alcoholic version.
  Room Temp Mascarpone. Take the mascarpone out of the fridge 10 minutes before using. If it’s ice-cold, it’s harder to blend with the cream without forming little lumps.
  Glassware Matters. Since this is a layered dessert, use clear glass bowls or even champagne coupes to show off the different shades of red and pink.