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Strawberry and marshmallow parfait with strawberries
( SERVES 10 )

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Photo by Elizabeth Clarkson

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½ cup	Marshmallows, small
350 g	Sugar
500 g	Strawberries, hulled
6	Eggs, 4 yolks, 2 whole
2 cups	Cream, thick
500 g	Strawberries, fresh, for garnish

To prepare the tin, line a narrow terrine mould about 30cm x 10cm with plastic wrap.
Set some of the marshmallows along the bottom with some strawberry slices.
Place the strawberries in a saucepan with half the sugar. Bring to a gentle simmer over a low heat.
The juices will come out, so there is no need to add water.
Simmer for no more than 2 minutes, then remove from the heat and mash or purée the mixture.
Return it to the pan and set aside.Use an electric beater to whisk the egg yolks and whole eggs with the remaining sugar until thick and mousse-like.
Return the strawberry and sugar mixture to the heat and bring to a simmer.
With the beater still running, tip this hot mixture into the eggs and continue whisking until it is really thick and well incorporated.
The hot sugar and strawberries “cook” the egg yolk, so it is not raw.
Whip the cream until it reaches soft peaks, then fold it gently through.
Add the remaining marshmallows to the mixture. Spoon it into the prepared tin.
Cover with plastic wrap and freeze for at least 24 hours.
To serve, cut the parfait into neat slices and surround with freshly sliced strawberries.