Peach Melba Parfait

Line a large loaf tin or freezerproof container with non-stick baking paper.

For the raspberry layer: puree the raspberries in a blender or food processor. Press through a sieve into a bowl. Measure out 300ml|10 fl oz of the strained puree.

Whisk the egg whites in a large heatproof bowl until fluffy, then gradually beat in 3/4 of the fructose.

Put the bowl over a pan of simmering (not boiling) water and continue to whisk, adding the remaining fructose, a little at a time until the mixture is thick and fluffy and the fructose has dissolved. Remove the bowl from the heat.

Stand the bowl in a larger bowl filled with ice and continue to whisk the mixture until cool. Whisk in the raspberry puree.

Whisk the cream until thick and fold into the mixture until blended.

Put into the tin and freeze while you make the peach layer.

For the peach layer: puree the peaches as before.

Heat the sugar and water until the sugar has dissolved. Bring to a boil.

Whisk the egg yolks until thick, then pour on the boiling syrup, whisking constantly. Remove from the heat and continue whisking until cool.

Whisk in the peach puree.

Whisk the cream until thick and fold into the mixture until blended. Stir in lemon juice to taste.

Carefully spoon onto the raspberry layer. Cover and freeze until firm. Place in the refrigerator about 20 minutes before serving.