Lemon meringue parfait

This dessert is ideal for entertaining and the recipe can easily be multiplied for larger numbers. The addition of gin or vodka prevents the cream from freezing solid, and adds just a subtle extra flavour. Serves 12 Prep 20 mins plus at least 4 hrs freezing No Cook

75g meringue nests (5 nests) 450ml double cream, chilled 1 tbsp caster sugar 1 lemon, zested 2-3 tbsp gin or vodka 5 tbsp of lemon curd, plus extra to drizzle

1 Line a 20cm round tin, preferably loosebased, with cling film, using more than one piece if necessary to cover the bottom and up the sides, and pop in the freezer.

2 Roughly break up the meringues with your fingers into a bowl, aiming for nothing bigger than a golf ball.

3 Put the cream and sugar in a large bowl and whisk until starting to stiffen. Stop when it looks sloppy, like Greek yogurt.

4 Grate over the lemon zest and sprinkle over the gin and meringue rubble. Use a large spoon or spatula to fold the cream up, over and round, until just combined.

5 Stir the lemon curd so it's gloopy rather than firm; if it remains too thick, dilute with a tsp of gin. Dollop over the surface of the cream. Take your spoon and fold it in, turning the bowl as you do so – no more than a dozen folds, so the curd forms streaks. Spoon gently into the tin and freeze for at least 4 hrs. Once firm, cover with cling film.

6 About 10-20 mins before serving, remove the parfait from the freezer, invert onto a plate, peel away the cling film, and return right-side-up, at room temperature. Serve in wedges with lemon curd drizzled over and the fruit on the side. PER SERVING 488 kcals, fat 41g, saturates 25g, carbs 24g, sugars 24g, fibre 1g, protein 2g, salt 1g