Strawberry Parfait

Mother’s Day is coming up soon and I think my mother would have really liked this dessert. She’s been gone now for over 20 years, but I think she would have liked the bright colors, the strawberries, and the light texture of the ‘lemony parfait’ filling.

My Mom was born in 1904 – hard to believe that was over 100 years ago! She was a real ‘flapper girl’ and lived through the challenges of World War I, the Spanish flu epidemic of 1917, the Great Depression and also World War II. Sometimes I feel like I have it pretty easy compared to things she experienced during her life!

To make the Strawberry Parfait, there are basically four steps, none of them particularly difficult: first make the lemon curd and then the meringue, assemble the base mixture and strawberries in a pastry ring, then decorate with strawberry sauce and a few sliced strawberries. To assemble the dessert, you could also you a tall serving glass instead of a pastry ring.

Make the Lemon Curd

Here, egg yolks and cream are combined and then gradually whisked into a syrup of lemon and sugar on the stove top. Make sure the mixture does not become too hot as you’re stirring, otherwise the eggs may start to ‘scramble.’ Final texture should be thick and pliable.

Next, egg whites and sugar are whipped into a meringue, then folded into the lemon curd. The mixture should remain light and fluffy.

Now pour the mixture into a pastry ring or parfait glass, filling it half way, then place several layers of sliced strawberries on top.

Continue filling the pastry ring to the top with the base mixture, then place in the fridge several hours to gel. Gently remove the parfait from the ring, then garnish with several strawberry slices, whipped cream and some strawberry sauce (coulis).

So with Mother’s Day approaching, let’s honor our mother’s who endured many challenges in their lives, and who taught us also to be strong in the face of adversity!