Meringue Parfait

For a parfait made without heating, use very fresh or pasteurized eggs if possible.

Check by rubbing a little of the mixture between your fingers: if it's no longer grainy, the sugar has dissolved.

Cold cream straight from the fridge whips faster and holds its shape better.

Don't stir; use a spatula to fold with large motions to keep the mixture airy.

Leave a few larger pieces for a pleasant crunch later.

Leave the film slightly overhanging so the parfait can be lifted out of the mold more easily later.

For clean slices, let the parfait soften for 5–10 minutes before slicing.

A warm knife (briefly hold under hot water and dry) makes for especially smooth slices.