Directions

1. Step 1 Line a 20cm round tin, preferably loose-based, with cling film, using more than one piece if necessary to cover the bottom and up the sides, and pop in the freezer.
2. Step 2 Roughly break up the meringues with your fingers into a bowl, aiming for nothing bigger than a golf ball.
3. Step 3 Put the cream and sugar in a large bowl and whisk until starting to stiffen. Stop when it looks floppy, like Greek yogurt.
4. Step 4 Grate over the lemon zest and sprinkle over the gin and meringue rubble. Use a large spoon or spatula to fold the cream up, over and round, until just combined.
5. Step 5 Stir the lemon curd so it's gloopy rather than firm; if it remains too thick, dilute with a tsp of gin. Dollop over the surface of the cream. Take your spoon and fold it in, turning the bowl as you do so - no more than a dozen folds, so the curd forms streaks. Spoon gently into the tin and freeze for at least four hours. Once firm, cover with cling film.
6. Step 6 About 10-20 mins before serving, remove the parfait from the freezer, invert onto a plate, peel away the cling film, and return right-side-up, at room temperature. Serve in wedges with lemon curd drizzled over and the fruit on the side.