1 cup Marshmallows, small

200g Sugar

500 g Fresh strawberries, washed & hulled

6 Eggs, 4x yolks and 2x whole

2 Cups fresh cream

Fresh strawberries to serve


  • Line a narrow bread tin with plastic wrap, or use a silicone shape of choice.
  • Set ½ cup marshmallow and some fresh strawberry slices on the bottom.
  • On a low heat, cook the strawberries and 100g sugar in a sauce pan until soft, about 10 minutes.
  • Use an electric beater to whisk the egg yolks, whole eggs and remaining sugar until thick and mousse-like.
  • While the strawberry sauce is still warm, blend it until smooth and mix it into the eggs while whisking to blend well. The warm strawberry sauce will cook the eggs.
  • Whip the cream until soft peak, then fold it gently into the egg-mixture. Add the other ½ cup marshmallows.
  • Spoon the mixture into the tin or silicone shape. Cover with glad-wrap, and refrigerate for at least 24 hours.

Comment recipe # 88

What is better than a frozen dessert for a hot summer’s Christmas lunch! Use other frozen berries to decorate this delicious strawberry parfait.

Marelie Winterbach