Diarmuid and I were married an unbelievable 11 years this Friday. My wedding day seemed like it was only a few years ago but when I considered all that has happened in those 11 years I nearly consider it as being longer. I was a mere twenty two year old when I walked up the aisle, which when I think of it seems so young but I was neither indecisive or immature. I knew exactly what I wanted and top of my list was to get married to this man that I loved so dearly and start our life together. Like all marriages we've had plenty of ups and downs but together we certainly make a good team. One thing we do share is the love of good food and that's something that makes my time in the kitchen worthwhile! I was making some Noodle Soup for our anniversary dinner Friday evening and for dessert I made this delicious Lemon Meringue Parfait. A quick and easy dessert perfect for entertaining.
This is such an easy dessert to prepare made with just a few ingredients. I love lemon curd and have many uses for it in baking. Before making this I was unsure if it would freeze well or if it would crystallize but it remained smooth and added a lovely zestiness to what would otherwise be a frozen eton mess. Last Winter when I was devising my recipes for my Christmas Course I wanted to offer as many 'make ahead' dishes as possible and this was one dessert that I included. This is a perfect stress free dessert as it will happily sit in the freezer for a week or so before serving and then the addition of the coulis and raspberries makes it look that bit more impressive.
Lemon Meringue Parfait with Berry Sauce
250ml cream, whipped
6 meringues, crushed into pieces
200g (18oz) raspberries, quartered
4 tablespoons lemon curd
- Line 6 ramekin with double cling film. Whip the cream till thick then fold in the remaining ingredients.
- Freeze in the ramekins or a bowl/ an ice-cream container or a cling film lined loaf tin.
- Take out of the freezer 10 minutes before serving. When serving drizzle with some coulis and serve with some fresh berries.