Frozen Berry Parfait - cooking recipe

Ingredients

3 cups raspberries
1 1/4 cups heavy cream
2 tsp vanilla extract
1/2 cup sugar
2 None egg whites

Preparation

Line an 8 x 4-inch loaf pan with a double layer of plastic wrap, allowing a 2-inch overhang of wrap on all sides.
Place 2 1/2 cups of the raspberries in a food processor and process until pureed. Pass through a fine sieve into a medium bowl, pressing with the back of a spoon. Discard seeds.
Beat cream and vanilla in a large bowl with an electric mixer until soft peaks form.
Combine sugar and 1 1/2 tbsp water in a small saucepan on low heat. Cook and stir for 1-2 mins or until sugar dissolves. Increase heat to medium and bring to a boil. Boil, without stirring, for 2 mins. Remove from heat.
Beat egg whites in a clean dry bowl with electric mixer until stiff peaks form. Gradually beat in sugar syrup until thick and glossy.
Fold meringue mixture into whipped cream until combined. Transfer half to a separate bowl. Add raspberry puree to one bowl and fold until combined. Cover with plastic wrap and refrigerate.
Pour remaining cream mixture into prepared pan and smooth surface. Scatter remaining raspberries over cream mixture and freeze for 1 1/2 hours or until firm. Pour chilled raspberry mixture over mixture in pan and smooth surface. Fold over plastic wrap to cover. Freeze for a further 3 hours or until firm.
Just before serving, remove parfait from freezer. Let stand at room temperature for 20 mins or until slightly softened. To serve, invert onto a serving plate, remove plastic wrap and slice.