Affogato parfait

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.