Prep time: 20 mins

Cooking time: 8 hour or overnight to set

Serves: 6-8

Ingredients:

• 2 Eggs
• 50g Caster Sugar
• 1 tsp Vanilla Extract
• 300ml Thickened Cream
• 350g HFM Mix Berry Yoghurt
• 100g Raspberry Dark Chocolate
• 1Punnet Raspberries
• 1 Punnet Blueberries
• 1 Punnet Blackberries

Raspberry syrup:

• 1 Punnet Raspberry
• ½ cup Caster Sugar
• ¼ Cup Water

METHOD

1. Separate the egg yolks from the egg whites. Whisk the egg yolks with the sugar using an electric mixer until thicken and pale. Set aside.

2. In a separate jar, whisk the egg whites until hard peaks. Set aside.

3. In a bowl, place the cream, and the vanilla extract and whisk until soft peaks. Then fold in the egg whites and the egg yolks cream until well combined. Fold in the berries and the yoghurt.

4. Roughly chop the dark chocolate and add to the bowl. Mix through.

5. Take a bread loaf tin or a terrine mold and cover the inside with 2 layers of clean film making sure you leave some overhanging.

6. Pour in the mixture and flatten with a rubber spatula. Fold in the edges of clean film towards the inside of the mold to close and place into the freezer for at least 8hrs or overnight before slicing.

7. Meanwhile, make the sirup by placing the raspberries, water and sugar in a small pot, bring to the boil on medium high heat and turn down to low. Cook for 15mins stirring occasionally until all the berries have broken down and formed into a syrup. Place in a container and in the fridge for later use.

8. Remove the tin from the freezer and run some hot water on the outside of the tin for 5-10seconds. Then open the clean film and turn the tin upside down to empty the frozen parfait. Remove the clean film from the parfait and leave out for

9. 10mins to soften.

10. Place a knife on a jar with hot water to help you cut through the cold parfait. Slice the parfait with approx. 2-3cm thick slices and serve with raspberry syrup.