Step 1 Grease a 20 x 10cm (base measurement) loaf pan. Line base and sides with baking paper, extending paper above edge of pan.

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Step 2 Process ricotta and sugar until smooth. Beat cream in a small bowl until soft peaks form. Reserve 4 biscuits. Chop remaining biscuits coarsely. Combine ricotta mixture, chopped biscuits and nuts in a large bowl.

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Step 3 Fold in cream then raspberries. Spoon into pan. Freeze until firm.

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Step 4 Meanwhile make berry compote by combining raspberries and sugar in a small saucepan. Stir over low heat until berries are soft. Push through a coarse sieve into a bowl; discard seeds.

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Step 5 Serve parfait topped with fresh raspberries. Slice parfait, then stand until it softens slightly. Process or break up reserved biscuits. Serve parfait with biscuit crumbs and coulis.