Easter Apricot Creams

1. 1

   Line a 6-cup cupcake pan with paper liners. Place the egg and sugar in a heatproof bowl set in a warm water bath and beat for 10 mins, until creamy. Remove from the bath and fold in the mashed apricots, lemon juice, cream and 3/4 of the meringues. Spoon into the cupcake liners and freeze for at least 4 hours, or preferably overnight.

2. 2

   Melt the chocolate in a heatproof bowl set over a pan of simmering water. Spread over the parfaits. Top with the remaining apricots and sprinkle with the remaining meringues. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.