How to make meringue stars or kisses
To make the meringue kisses, whip the egg whites and sugar with an electric mixer (unless you prefer a good arm work-out with a whisk) until soft peaks form. Then continue mixing. When the meringue is glossy and peaks hold their shape, stop and fill a pastry bag fitted with a star tip.
Pipe little star swirls (about the size of a quarter) on a parchment lined baking sheet.
You will bake these at 250 degrees for 30 minutes then let them sit in the oven (don't open the door) for 1-2 hours more to dry out (no labor needed).
How to make raspberry sauce
A simple blend of raspberries, sugar and water create the raspberry sauce. Choose to keep the seeds or strain them out. I don't mind a few seeds, so I've chosen to keep them in. Everyone will know it's fresh and that there are real raspberries in the sauce!
Start with fresh whipping cream to make the lemon mousse. Just whip the cream, then chill it while making the lemon curd.
Prepare the lemon curd in a mixing bowl set over a sauce pan of simmering water, or make it in a heavy-bottomed sauce pan.
Cut butter into small chunks so it well melt faster into the lemon curd.
Once the lemon curd has thickened, chill it. Then softly fold it into the cold whipped cream. Try to preserve as much air in the cream as possible to make a light, fluffy mousse.
When finished, the Lemon Mousse will be a pale yellow. Chill it until you're ready to assemble.
How to make a parfait
To assemble the parfait, layer lemon mousse, then raspberry sauce in a parfait glass or tall glass with a short stem, and repeat. Carefully garnish with meringue "kisses" and raspberries.
If you'd like sugared raspberries, you can simply roll them in white sugar. They add a magical touch to this graceful dish.
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