This lemon parfait recipe from Marcello Tully consists of a tangy lemon custard cooked to silky smoothness in a bain-marie and served in superb style. There’s a lot going on in this lemon parfait, though none of it is complicated and the components are good-to-know recipes that can be put together with other ideas on other occasions. Of course, if good plums aren’t available or in season, you can replace them with a different fruit.

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To make the lemon parfait, whisk the lemon juice, eggs and caster sugar together in a large bowl until the caster sugar has dissolved. Add the double cream and whisk well to combine
Preheat the oven to 160°C/Gas 2 1/2. Line the stainless steel rings with cling film making a base so the parfait mixture can’t escape through the bottom. Pour 50g of parfait mixture into each ring
Sit the desserts in a roasting tin or ovenproof dish and half-fill with hot water from the kettle. Carefully transfer to the oven and cook for 45 minutes or until the parfait has set. Remove and leave to cool
To make the pastry, in an electric mixer, cream together the butter and sugar until fluffy. Mix in the egg yolks, vanilla and salt and, once combined, use the paddle of the machine to fold in the flour. When it starts to bind, stop the machine and use your hands to bring the pastry together. Wrap in clingfilm and chill for 1 hour
Meanwhile, make the white chocolate mousse. Gently melt the chocolate in the microwave for 30 seconds, stirring gently from time to time. Allow the chocolate to cool slightly, but remain melted. In a large bowl, whisk the cream until soft peaks form, then fold the melted chocolate into the cream using a large spoon
In a clean bowl, whisk the egg white until stiff peaks form then fold this into the white chocolate cream. Chill for 30 minutes, until the mousse sets
To make the honey and whisky sauce, put the sugar and water in a stainless steel saucepan over a low heat. Once the sugar has melted, increase the heat and simmer until a golden caramel is achieved
The sauce
The sauce recipe will make more than you need on this occasion but will keep for a long time in the fridge and can be served with many other desserts, including simple bowls of ice cream
Remove from the heat and add the whisky, honey and orange juice to the pan (be careful, as it will splutter). Stir to incorporate, then return the pan to the heat and bring to a boil
Simmer until the volume of liquid has reduced by 2/3, skimming off any foam from the surface. Remove from the heat and set aside to cool before transferring the sauce to a squeezy bottle
Preheat the oven to 150°C/Gas mark 2. Roll the pastry out thinly and cut into rounds using an 8 or 9cm cutter. Place them on a baking tray and bake for 10 minutes, then remove form the oven and leave to cool
To assemble the dessert, swirl the honey and whisky sauce around the serving plates. Trim the pastry rounds using a 7.5cm ring so that the pastry bases are the same size as the parfaits and put one on each serving plate
Remove the cling film from the cooled parfaits. Run a sharp knife around the inside of the rings and gently lift the rings off, placing the parfaits on top of the pastry bases. Sprinkle caster sugar lightly over the parfaits and, using a blowtorch, lightly caramelise the surface
Place a quenelle of white chocolate mousse near each parfait. Finely slice the plums and arrange in a fan by the mousse to finish
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Lemon parfait

  • 3 lemons, juiced
  • 3 eggs
  • 125g of caster sugar
  • 100 ml of double cream


White chocolate mousse

Honey and whisky sauce

  • 150g of caster sugar
  • 25ml of water
  • 25ml of whisky
  • 30g of honey
  • 500ml of orange juice

To plate


  1. 8 or 9cm round pastry cutter
  2. 6 x 7.5cm stainless steel rings
  3. Blow torch

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This lemon parfait recipe from Marcello Tully is a lovely lemon dessert. Silky smooth, tangy, indulgent - it is all a lemon parfait should be

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