Cranberry Parfait

Here is a brilliantly simple but luxurious alternative to Christmas pudding, a dessert invented by mistake by chef David Cavalier.

A lighter and more voluminous variation is to make hard, dry meringues with the whites from at least some of the eggs, leave them to cool, then break them into smallish pieces and fold into the mixture below before freezing. If you do this, you should cut the amount of sugar in the cranberry purée by the weight you use in the meringue.</