in Dessert Recipes

Cappuccino Parfait

updated

Spread the love

Ingredients for 6 servings:

  • 3 egg yolks, size M
  • 70 g powdered sugar
  • 1 tbsp espresso powder, instant
  • 20 ml coffee liqueur (Tia Maria) or Amaretto
  • 1 cup espresso (espresso cup)
  • 250 ml whipped cream
  • 125 ml whipped cream
  • 20 g cocoa powder

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 20 minutes

Whisk the egg yolks with powdered sugar, espresso powder, liqueur, and espresso over a hot water bath (do not boil!). Then whisk the mixture until cold. Whip 250 ml of cream until stiff peaks form and fold in two portions. Pour the mixture into large coffee mugs, 3/4 full, and freeze for about 6 hours. Remove the parfait from the freezer about 15 minutes before serving. Whip 125 ml of cream until semi-stiff peaks form and spoon into the mugs. Serve lightly dusted with cocoa.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Egg, Parmesan and white balsamic vinegar on toast

Layered roulades