Opinion

Jaci can indulge in a raspberry chocolate parfait

By Jaci Hicken

Dec 13, 2025

Jaci Hicken, our seasoned journalist and trained chef, has been busy in the kitchen preparing a raspberry Chocolate parfait that you can cook and freeze ahead of Christmas Day, for those who don’t like (or want) Christmas plum pudding for dessert.

Christmas plum pudding has never been a favourite of mine, finding it too rich for me.

Hold tight - we’re checking permissions before loading more content

This recipe for raspberry chocolate parfait is a slightly decadent alternative.

You don’t have to use raspberries, flake chocolate bars and pistachio nuts as I have; you can use any combination of fruit, chocolate or nuts you like.

There are a couple of things to look out for in this recipe.

You will have to use a stainless steel mixing bowl or pouring the sugar syrup over the egg yolks (step 3) will be a disaster.

You can use a 5cm x 20 cm loaf tin, which you can find in the supermarket.

Lining the loaf tin with plastic wrap makes it easier to remove your parfait once it has frozen.

Raspberry Chocolate Parfait

Ingredients

600 ml of whipping cream

125 grams of sugar

185 grams of water

4 egg yolks

200 grams of frozen raspberries

80 grams of pistachio nuts

3 flake chocolate bars, broken into bits

Chocolate ice cream coating

Extra fresh raspberries, a 125-gram punnet.

Method

Step 1: Whip the cream to firm peaks, then set aside in the fridge until needed

Step 2: Place the sugar and water in a small saucepan. Place on the stove and bring to the boil. Using a sugar thermometer, cook until the temperature reaches 118°C.

Step 3: Place the egg yolks in a stainless-steel bowl of your mix master. Whip the egg yolks until pale. Once the sugar syrup has reached 118°C, with the mixer running, pour it down the side of the bowl onto the egg yolks.

Step 4: Whip until cooled. This takes about six minutes.

Step 5: Fold the whipped cream into the cooled egg yolks, then fold in the frozen raspberries, pistachio nuts, and chocolate bars to make the ice cream mixture.

Step 6: Line a 5cm x 20cm loaf tin with plastic wrap, leaving a large overhang. Spoon the ice cream mixture into the loaf tin and freeze overnight.

Step 7: The next day, remove the parfait from the loaf tin and discard the plastic wrap.

Step 8: Top with chocolate ice cream coating and fresh raspberries. Slice to serve

It doesn’t need to be Christmas to enjoy this dessert; as summer approaches, it would be ideal any time.

Merry Christmas,

– Jaci

Do you have a favourite family Christmas recipe? Share your favourite Christmas recipes with Jaci at jaci.hicken@mmg.com.au