Method

Line 5 stainless steel rings with cling film making a base so the parfait mixture can’t escape through the bottom

In a large bowl we'll begin to make the Italian meringue and whip up the egg whites until you get soft peaks

In a small saucepan, bring the water, sugar, lemon juice and zest to a boil and keep it going until the sugar thermometer reads 120 C

When the sugar solution has reached 120 C, remove from the heat and slowly AND carefully drizzle the sugar solution into the whipped egg whites while still beating on a low speed. The Italian meringue needs to reach stiff peaks. At that point, stop beating, cover and keep in the fridge to cool

In another bowl, add the cream and whip this up to soft peaks before folding in the chilled Italian meringue

Spoon the mixture into the cling filmed steel rings and freeze for at least 5 hours