It can be made and frozen a day or two ahead, which is always helpful. Crunchy sesame snaps make a simple but effective topping. It works well with raspberries or blackberries.

Method: 

• Whip the cream, date syrup, tahini and salt until it reaches soft peak stage.
• Line a loaf tin with cling film that overhangs on all four sides. This will help you remove it from the tin.
• Spoon in a third of the cream mixture and drizzle with a teaspoon of date syrup. Add another third of the cream and second teaspoon of date syrup.
• Top with the last of the cream then loosely cover with the cling film and freeze overnight. Once firm – after about an hour – you can fold the cling film more firmly over the surface.
• About 15-20 minutes before you want to serve it, unmould the parfait ‘loaf’ onto a serving platter and leave to soften up a little. This will allow you to easily cut it into slices.
• Bash the wrapped sesame snaps with a rolling pin or put them in a sealable bag and beat them to lumps and crumbs.
• Sprinkle the sesame shards over the top of the loaf before serving or top each slice. 
• Serve with raspberries or blackberries to contrast the sweetness of the parfait. 

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