This is an easy, make ahead dessert option for summer entertaining, or Christmas day. You can easily swap the blackberries for raspberries or blueberries if you fancy. Be sure to keep some of the mango puree aside as a sauce to drizzle over just before serving.

INGREDIENTS:

• 300 ml thickened cream

• 400 g ricotta

• 165 g caster sugar

• 125 g blackberries

• 50 g toasted macadamias, halved

• 85 g macadamia nougat, cut into small pieces

• Zest of 1 lime

• 2 mangoes, flesh pureed (375 ml mango puree in total)

METHOD:

1. Take one 20 x 12.5 cm loaf tin and line the base and sides with baking paper, with enough overhang to wrap over the parfait in the freezer.

2. Whip the cream until soft peaks form. Set aside. Whisk together the ricotta and caster sugar until smooth.

3. Fold all the ingredients together, except for the mango puree. Measure out ¾ cup/175 ml of the mango puree and ripple it through the mixture. Pour into a loaf pan, smooth over the top and press the baking paper over to cover.

4. Freeze for 4-6 hours until firm. To serve, turn the parfait, slice it and arrange on a platter. Put the slices in the fridge for 15 minutes to soften to the right consistency. Drizzle the slices with the remaining mango puree before serving.

Makes 1 loaf, with 8-10 slices

Recipe by Tori Haschka. Find her on Instagram here
Photography and styling by Bonnie Coumbe. Follow her on Instagram here