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Mary Berry’s Super Quick Raspberry Parfait

Mary Berry's extra creamy raspberry parfait recipe is the perfect make-ahead dessert to take the stress out of hosting.

From the book


Who doesn’t like puddings that you can make ahead with no stress? Adding some of the raspberry purée to the mousse gives a lovely strong flavour.

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225g (8oz) raspberries
6 tbsp icing sugar
4 tbsp cassis liqueur
200g (7oz) full-fat mascarpone cheese
150ml (¼ pint) pouring double cream
juice of ½ lemon

Essential kit

You will need: a food processor and an electric whisk.


Reserve 6 raspberries to decorate and place the remaining fruit in a food processor. Add 3 tablespoons of the icing sugar and all the cassis. Blend to a purée, then pour through a sieve. Discard the seeds.

Measure the mascarpone into a mixing bowl. Gently mix with an electric whisk to soften, then pour in the double cream, add the remaining icing sugar and whisk again. Add the lemon juice and half the raspberry purée and fold together until well incorporated. Be careful to mix and fold gently in order to keep a smooth cream.

Divide the mixture between 6 small glasses. Spoon the remaining raspberry coulis on top and garnish with a fresh raspberry to serve.

Mary’s Tips: Can be made up to 8 hours ahead. Not suitable for freezing.


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