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1
Line an 8 x 4-inch loaf pan with a double layer of plastic wrap, allowing a 2-inch overhang of wrap on all sides.
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2
Place 2 1/2 cups of the raspberries in a food processor and process until pureed. Pass through a fine sieve into a medium bowl, pressing with the back of a spoon. Discard seeds.
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3
Beat cream and vanilla in a large bowl with an electric mixer until soft peaks form.
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4
Combine sugar and 1 1/2 tbsp water in a small saucepan on low heat. Cook and stir for 1-2 mins or until sugar dissolves. Increase heat to medium and bring to a boil. Boil, without stirring, for 2 mins. Remove from heat.
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5
Beat egg whites in a clean dry bowl with electric mixer until stiff peaks form. Gradually beat in sugar syrup until thick and glossy.
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6
Fold meringue mixture into whipped cream until combined. Transfer half to a separate bowl. Add raspberry puree to one bowl and fold until combined. Cover with plastic wrap and refrigerate.
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7
Pour remaining cream mixture into prepared pan and smooth surface. Scatter remaining raspberries over cream mixture and freeze for 1 1/2 hours or until firm. Pour chilled raspberry mixture over mixture in pan and smooth surface. Fold over plastic wrap to cover. Freeze for a further 3 hours or until firm.
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8
Just before serving, remove parfait from freezer. Let stand at room temperature for 20 mins or until slightly softened. To serve, invert onto a serving plate, remove plastic wrap and slice.
