Eggnog Parfait on Strawberry Carpaccio

5 from 6 votes
Prep Time 45 mins
Rest Time 4 hrs
Total Time 4 hrs 45 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 361 kcal


  • 2 Pc. Eggs
  • 1 packet Vanilla sugar
  • 20 g Sugar
  • 50 ml Advocaat
  • 150 g Whipped cream
  • 14 Pc. Strawberries
  • 2 tbsp Chopped pistachios
  • Lemon balm


  • Separate eggs. Beat egg yolks, vanilla sugar and sugar with the whisk of the hand mixer in a high mixing beaker for approx. 5 minutes until creamy white. Gradually pour in eggnog.
  • Beat egg whites and cream separately until stiff. Fold one after the other under the egg yolk mixture.
  • Fill the parafit mixture into 5 small molds (approx. 150 ml content) and leave to freeze for at least 4 hours.
  • 2 Wash the strawberries and set them aside. Clean and wash the remaining strawberries, pat dry and cut into very thin slices. Arrange the strawberry slices close together on 5 plates.
  • Dip parfait molds in hot water, loosen the edge with a small knife and turn parfaits out onto the plates. Let thaw for 5 minutes.
  • In the meantime, quarter the remaining strawberries. Sprinkle the carpaccio and parfait with pistachios, garnish with strawberry quarters and lemon balm.


Serving: 100gCalories: 361kcalCarbohydrates: 19.5gProtein: 5.7gFat: 27.4g
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Written by John Myers

Professional Chef with 25 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.

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