Espresso parfait

Only use fresh eggs for this recipe. Do not omit the Bailey’s liqueur from this recipe: the alcohol is needed to obtain a soft and smooth parfait in this recipe. If you prefer an alcohol-free version of espresso parfait, you need to increase the relative amount of caster sugar and egg yolk, and preferably use whipped double cream.

Ingredients

100 ml Bailey’s liqueur
2 tbsp instant / soluble espresso powder
2 eggs
1 egg yolk
60 g caster sugar
1 tsp vanilla paste
200 ml whipping cream, whipped

Method

Line a loaftin with clingfilm and set aside. In a small saucepan, heat but do not boil the Bailey’s liqueur. Add espresso powder and stir until dissolved. Set aside. In a round-bottomed steel bowl, whisk eggs, egg yolk, sugar and vanilla paste over a hot water bath until mixture is thick, pale and fluffy. Remove from water bath and keep whisking until cooled. Add the liqueur-espresso mixture, mix well. Fold in whipped cream. Pour mixture into prepared loaftin, cover with clingfilm and freeze overnight. Move from freezer to fridge 30 minutes before serving.