Easter Apricot Creams - cooking recipe

Ingredients

1 None egg
1/4 cup sugar
14 oz can apricot halves, drained, 6 halves mashed
1 tbsp lemon juice
1/2 cup cream, whipped
1 oz mini meringues, crumbled
2 oz white chocolate, chopped

Preparation

Line a 6-cup cupcake pan with paper liners. Place the egg and sugar in a heatproof bowl set in a warm water bath and beat for 10 mins, until creamy. Remove from the bath and fold in the mashed apricots, lemon juice, cream and 3/4 of the meringues. Spoon into the cupcake liners and freeze for at least 4 hours, or preferably overnight.
Melt the chocolate in a heatproof bowl set over a pan of simmering water. Spread over the parfaits. Top with the remaining apricots and sprinkle with the remaining meringues. Serve immediately.