1

Line a 14cm x 21cm loaf pan with a strip of foil or baking paper to cover the base and extend over the two long sides.

2

Beat ricotta and sugar in a small bowl with an electric mixer until smooth. Transfer the ricotta mixture to a large bowl. Beat cream in a small bowl with an electric mixer until soft peaks form. Stir the chocolate, Turkish delight and nectarines into ricotta mixture then fold in the cream.

3

Spoon mixture into the prepared pan, smooth top; cover and freeze overnight or until firm.

4

Turn parfait out onto a board; slice. Stand for at least 15 minutes or until softened slightly before serving. Decorate with extra chopped Turkish delight, if desired.