Anzac Citrus Parfait

In the Rich Glen Kitchen, Ros has taken Australia's much loved ANZAC Biscuit + the once humble marshmallow and created a sweet dessert that you'll love beyond ANZAC Day!
The humble marshmallow began its journey from the Mallow grass found in the Egyptian marshes that was whipped until it was fluffy and glutenous, and served to the Pharaohs, that was more than 2000 years ago! Now, a sugar made treat that has just been given a little make-over,  thanks to the creativity of locals, Tracey & Matt of TT's Harvest, who have taken the marshmallow and freeze dried it. It looks like a perfectly round wrinkly snow ball! 
Try this ANZAC inspired dessert with a fabulous citrus twist.


  • 4 large wine glasses/parfait glasses or bowls
  • 7 Rich Glen ANZAC biscuits (pre-prepared: refer to RG ANZAC Biscuit Recipe (
  • 1 bag - TT Harvest Freeze-Dried Marshmallows (white) - available at Rich Glen Provedore
  • 2 jars RG Lemon-Lime Curd
  • 1 Tub Vanilla Ice-Cream
  • 300ml Thickened Cream (whipped)
  • 1 Punnet Fresh Raspberries or Strawberries


  1. Arrange your glasses;
  2. First layer: Roughly break up the ANZAC Biscuits - add 1 ANZAC Biscuits per glass.
  3. Second layer: Add 1x dsp of RG Lemon-Lime Curd. 
  4. Third layer: Add 1x round scoop of ice cream.
  5. Take a TT's Harvest Marshmallow - gently cut off the 'cap' or top part of the marshmallow  (save the cap for next step).
  6. Spoon 1 heaped tsp of (extra) Lemon-Lime curd into the Marshmallow; 
  7. Fourth layer: Gently place the curd-filled Marshmallow into the glass; 
  8. Add a dollop of whipped cream, on top of curd filled Marshmallow.
  9. Break up the remaining ANZAC biscuits and scatter them onto the marshmallow

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