Blueberry Parfait with Marble Effect
Creamy, marbled and completely without an ice cream maker
Hello dear ones!
Hot summer days and you don't know what to serve for dessert? Then we have just the thing for you! This creamy blueberry parfait is not only beautiful to look at – with its tempting marble effect of two layers – but also surprisingly easy to make. Prepare, freeze, done. The best part? You can easily make this parfait the day before, so there's no stress in the kitchen on the big day.
Ingredients
Blueberry parfait
Step by step
Let's go!
Whip egg white and cream separately
Put the egg white together with a pinch of salt into a clean, grease-free bowl and whip it with the hand mixer. As soon as it starts to foam, slowly sprinkle in the sugar bit by bit – this makes the egg white nicely stable and glossy. Once it forms stiff peaks, set it aside.
Whip the full cream in a separate bowl until creamy – it should be nice and airy and firm, but not yet too stiff.
Combine egg yolk and cream and fold in egg white
Fold the egg yolk into the cream and gently stir everything from bottom to top with a dough scraper until a homogeneous mixture forms.
Add the whipped egg white in several portions and likewise carefully fold it in from bottom to top. Don't stir too much – the air in the egg white makes the parfait nice and creamy!
Pour in the pale layer and prepare the blueberry layer
Add the whipped egg white in several portions and likewise carefully fold it in from bottom to top. Don't stir too much – the air in the egg white makes the parfait nice and creamy!
To the remaining mixture add the blueberry puree, the lemon juice and the vanilla seeds. Mix everything well until it is nicely homogeneous and an even purple-pink.
Silicone baking mold Futura
Blueberry puree, 500 g
Organic vanilla paste
Create the marble effect, turn out and decorate
Pour the blueberry mixture over the pale layer in the mold. Take a fork or a spoon and run it through the two mixtures with small, precise movements – don't stir too much! The goal is beautiful, clearly visible swirls in both colours.
Tap the mold once more on the work surface to remove any last air bubbles, and put it in the freezer for at least 24 hours.
Once the parfait is perfectly frozen through, turn it out onto a nice plate or a wooden board. Drizzle fine stripes of melted dark chocolate over it and decorate with meringues, fresh blueberries and mint leaves.
Dark couverture drops 500 g
Callebaut extra dark chocolate 70.5% - 400g
White mini meringues
Blueberry Parfait with Marble Effect
Ingredients
Blueberry parfait
Decoration
Preparation
- Egg white: Whip with salt, sprinkle in sugar, whip to stiff peaks.
- Cream: Whip the full cream until creamy.
- Combine: Fold egg yolk into cream, gently fold in egg white.
- Layers: Pour one third of the mixture into the mold, mix the rest with blueberry puree, lemon juice and vanilla.
- Marble: Pour the blueberry mixture over the top, draw swirls with a fork.
- Freeze: Let it freeze through in the freezer for 24 hrs.
- Decorate: Turn out, garnish with chocolate, meringues, blueberries and mint.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery — exactly the sizes the recipe was tested with.
Ingredients
Blueberry puree, 500 g
Organic vanilla paste
Dark couverture drops 500 g
Callebaut extra dark chocolate 70.5% - 400g
White mini meringues
Equipment
Silicone baking mold Futura
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So it's guaranteed to succeed
For this recipe be sure to use blueberry puree or frozen blueberries, never fresh. Fresh blueberries are wild berries – their colour is far too weak and turns the mixture an unattractive dark grey instead of the typical bright purple-pink tone.
When creating the marble effect, run through the two mixtures only with small, precise movements. Stirring too much mixes the colours completely and the beautiful swirl effect is lost.
The parfait is wonderful to make the day before and waits patiently in the freezer. That way you have no stress on the actual day and can concentrate entirely on your guests.
Frequently asked questions
Yes, that's one of the big advantages of this dessert! You can easily prepare it several days in advance and store it in the freezer – well wrapped, it even keeps for up to 3 weeks.
We advise against it. Fresh blueberries are wild berries with too weak a colour, which turns the mixture an unattractive dark grey instead of purple-pink and the flavour stays pale too.
You can use any rectangular mold of similar size, ideally made of silicone so that the parfait is easy to turn out later.
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Comments
Parfait aux myrtilles
By: Lauralbé On 2026-06-28Merci beaucoup pour cette recette estivale!
Est-il possible de préparer le parfait quelques jours en avance et le laisser au congélateur?
Replied by: Alessandra Z On 2026-07-07