For raspberry puree, blend or process all ingredients until smooth. Push through a fine sieve to remove seeds.
Line a 15cm x 25cm loaf pan with a strip of baking paper to cover the base and extend over the two long sides.
Beat ricotta and caster sugar in a large bowl with an electric mixer until very smooth and fluffy. Stir through almond nougat. Beat cream in a stand mixer until soft peaks form. Gently fold cream through ricotta nougat mixture.
Spoon one third of cream mixture into prepared pan, drizzle with half raspberry puree, top with another third of cream mixture and remaining raspberry puree and finish with remaining cream mixture. Run a skewer through the mixture in a zig zag movement to create a swirl. Â Cover with plastic wrap and freeze overnight or until firm.
Turn the parfait out onto a serving platter and drizzle with dark chocolate. Allow to stand until the chocolate sets and parfait is able to be sliced – at least 5 minutes but up to 15 minutes depending on how hot the day is.
