Amaretto parfait

April 2021


6 egg yolks

200g sugar (1 3/4 cups)

1 short black

30ml liqueur

600ml cream

3 or 4 meringues (optional)

Beat the egg yolks and set aside  (light cream colour)

Boil the sugar with 1/4 cup water until a soft boil stage.(to test drop a small bit into a cup of cold water it should hold its shape but still soft like chewing gum )

Add to the egg yolks while beating at high speed and pour in the coffee and liqueur

Beat until the mixture is cold.

In a separate bowl.... beat the cream until it holds soft peaks fold it into the egg mixture and stir in the meringues.

Freeze the mixture in a loaf tin until firm (over night)