"Meringue is very forgiving: It slowly bakes at a low heat, so you don't have to worry about it burning," says Dominique Ansel, chef and owner of Dominique Ansel Bakery in New York City. If you don't have time to make your own, you can use store-bought meringue cookies. For an impressive presentation, use a trifle bowl or a 6- to 7-inch-wide glass vase.

Serves 12


  • 2 1/4 cups heavy cream
  • 1 (1/4-ounce) packet unflavored powdered gelatin
  • 1 Tbsp. granulated sugar
  • 1 cup well-stirred, unsweetened coconut cream
  • 1 cup chopped white chocolate (about 6 ounces) or white chocolate chips

  • 10 large egg whites
  • 3 cups granulated sugar, divided
  • 2 Tbsp. cornstarch
  • 2 Tbsp. distilled white vinegar

  • 4 cups raspberries
  • 4 cups strawberries, hulled and halved
  • 1/4 cup granulated sugar
  • 3 Tbsp. lime juice (from about 2 limes), plus 1 tsp. finely grated lime zest


    Active time: 2 hours
    Total time: 6 hours

    Make coconut cream: Put heavy cream in a medium pot and sprinkle gelatin evenly over top. Set aside for 10 minutes, then add sugar. Bring just to a boil over medium-high heat, stirring often. Remove from heat and stir in coconut cream and white chocolate until smooth. Transfer to a heatproof container, set aside to let cool to room temperature, then cover and refrigerate until cold, 4 to 6 hours.

    Make meringue: Preheat oven to 325°. Line a large, rimmed baking sheet with parchment paper. Using a stand mixer fitted with a whisk attachment, beat egg whites on medium speed until light and fluffy, about 3 minutes. With mixer running, add 2 1/2 cups sugar in a slow, steady stream. Increase speed to medium-high and beat until thick and glossy, about 5 minutes more. With mixer off, add cornstarch, vinegar, and remaining 1/2 cup sugar. Beat on medium speed until fully incorporated, 1 minute more.

    Spread meringue onto prepared baking sheet in an even layer about 1 inch thick, leaving a 1/2- to 1-inch gap around pan edges to allow meringue to puff up as it bakes. Bake until just firm to the touch and dry on top, with a slight spring in the center, about 50 minutes. Set aside to let cool completely.

    Assemble parfait: Transfer coconut cream to bowl of a stand mixer fitted with a whisk attachment and beat on medium speed until medium peaks form, 4 to 5 minutes. In a large bowl, gently toss together raspberries, strawberries, sugar and lime juice and zest.

    With upturned trifle bowl or vase as a guide, use a sharp knife to cut out 3 meringue circles to fit inside bowl. Place a layer of meringue in bottom of bowl, top with 1/3 of berries, and then 1/3 of coconut cream, gently spreading out each layer. Repeat layering two more times, reserving a few berries and meringue scraps for garnish. Cover and refrigerate until ready to serve.

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