NZ Woman's Weekly

Easy Christmas parfait

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Ready in 4 1/2 hours, serves 8.

  • 300ml cream
  • 4 egg whites (at room temperature)
  • A good pinch of salt
  • 100g sugar
  • 12 store-bought meringues, crumbled
  • 400g Christmas fruit mince
  • 2 punnets strawberries, diced
  • Fresh mint leaves
  • 1/4 cup clear honey
  • Icing sugar (optional)

1. Line a 20cm spring-form pan with plastic wrap, or use a 10” x 12” x 3” baking tray. Place the pan or tray in the freezer.

2. Whip the cream until it holds its shape.

3. In a very clean bowl, whisk the egg whites with the salt until soft peaks form, then slowly add the sugar, beating until stiff. Gently fold the egg white mixture into the cream with 3/4 of the meringue.

4. Spoon half the mixture into the prepared pan and top with half of the fruit mince. Add the remaining cream mixture, then smooth the remaining fruit mince on top. Scatter over the remaining meringue and freeze for 4 hours until firm.

5. Remove from the pan and cut into 8 slices. Scatter with strawberries and mint, drizzle with honey and dust with icing sugar.

Cook’s tip:
Cut the cost of store-bought meringues by making them yourself.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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Issue 1541

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