1 Dissolve coffee and 1/4 cup of the icing sugar mixture in a small bowl of water. Cut sponge biscuits in half, crossways.

2 Place custard, raspberries and remaining icing sugar mixture in a blender. Blend until smooth.

3 Beat cream in a small bowl with an electric mixer until firm peaks form. Gently fold raspberry mixture into cream in two batches.

4 To assemble parfaits, dip biscuit halves, one at a time, in coffee mixture. Arrange four biscuit halves in each of the six serving glasses (1-cup capacity). Divide raspberry mixture over biscuits. Cover and then refrigerate overnight.

5 Serve parfaits decorated with mint and extra raspberries.

Note: These parfaits can be served as soon as they’re assembled, but taste even better the next day. They can be made up to two days ahead. You can also use a fruit yoghurt instead of the custard in this recipe.