Affogato parfait

Affogato parfait
  • Serves icon Serves 10
  • Time icon Hands-on time 30 min, plus overnight freezing and softening

We’ve combined all the classic flavours of an Italian affogato – coffee, ice cream and rum – to create this party-worthy parfait pudding. The coffee custard contains crunchy pieces of amaretti biscuits and the whole dessert is drizzled in a rum and coffee syrup, to serve.

Make sure to check out our Bounty parfait cheesecake too – it’s vegan, coconutty and smothered in dark chocolate.

 

Nutrition: per serving

Calories
378kcals
Fat
27.1g (13.1g saturated)
Protein
7.3g
Carbohydrates
23.8g (23.4g sugars)
Fibre
1.4g
Salt
0.1g
Calories
378kcals
Fat
27.1g (13.1g saturated)
Protein
7.3g
Carbohydrates
23.8g (23.4g sugars)
Fibre
1.4g
Salt
0.1g

Ingredients

  • 300ml double cream
  • 150ml whole milk
  • 6 large free-range egg yolks, plus 1 white
  • 60g caster sugar
  • 4 tbsp espresso coffee powder
  • 500ml good quality vanilla ice cream (we like Häagen-Dazs)
  • 12 amaretti biscuits
  • 2 tbsp rum (see tip)

You’ll also need…

  • 2lb/900g loaf tin lined with cling film overhanging the edges of the tin; electric mixer

Method

  1. Pour the cream and milk into a pan, then bring to the boil over a medium heat. Meanwhile, lightly beat the egg yolks and sugar in a mixing bowl. In a small bowl, mix 2 tbsp of the espresso powder with 2 tbsp boiling water. Pour the hot cream/milk mixture over the beaten yolks/sugar, whisking to prevent scrambling, then stir the coffee into the egg yolk mixture until incorporated.
  2. Pour the mixture into a clean pan, then stir with a wooden spoon over a medium heat until thickened to a velvety rich custard. Remove from the heat, then set aside to cool.
  3. When the custard has cooled, use an electric mixer to beat the egg white in a bowl to the soft peak stage (the peaks will flop over when the beaters are lifted out), then fold into the cooled custard (this will lighten the texture). Pour/spoon the mixture into the loaf tin, then put in the freezer for 4-6 hours until frozen solid.
  4. Take the vanilla ice cream out of the freezer and leave for 20 minutes to soften. Put in a bowl and stir with a wooden spoon until spreadable. Take the loaf tin out of the freezer, then crumble 8 of the amaretti biscuits over the frozen custard. Mix the remaining 2 tbsp coffee powder with the rum and 1 tbsp boiling water (see tip), then drizzle half over the biscuits (set aside the remainder). Spoon the softened ice cream on top and smooth the surface. Wrap well with the cling film, then freeze until solid – this will take 3-4 hours but it’s best left overnight.
  5. To serve, turn the parfait out onto a serving board or platter (use the cling film to help remove it), drizzle over the remaining rum/coffee, then crumble over the rest of the biscuits. Slice using a knife heated in a jug of hot water, so it cuts neatly.

delicious. tips

  1. If you don’t want to use rum in the parfait use more fresh, cooled coffee instead.

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