Frozen yoghurt and raspberry parfait

Instructions

1 Line a 12cm x 22cm loaf tin with cling wrap. Place yoghurt and rose water in a large bowl and stir to combine.

2 Place egg whites in a large mixing bowl. Whip egg whites with an electric beater or whisk until soft peaks form. Gradually add sugar, whisking constantly, until a stiff, shiny meringue forms.

3 Fold meringue gently into yoghurt mixture with a whisk. Fold raspberries, kiwifruit and pistachios gently through parfait mixture.

4 Spoon parfait mixture into loaf tin and level surface with a knife or spatula. Place loaf tin in the freezer for 4 hours, or overnight, until parfait is firm.

5 Turn parfait out, remove cling wrap and discard. Cut parfait in even slices and serve.