Stollen Parfait Recipe

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serves: 8 - 10
Prep: 35 min


  • 125g light brown muscovado sugar
  • 50g (2oz) unsalted butter
  • 175ml (6fl oz) water
  • 40g cut mixed peel
  • 50g (2oz) glace cherries, cut into eighths, plus extra for decorating
  • 85g raisins
  • 85g sultanas
  • 2tsp mixed spice
  • 1/2tsp almond essence
  • 3tbsp dark rum
  • 4 egg yolks
  • 450ml (15fl oz) double cream
  • 85g toasted flaked almonds
  • icing sugar, to dust
  • You will need
  • 900g (2lb) loaf tin, lined with clingfilm


  • Place the sugar, butter and water in a small pan and bring slowly to the boil, stirring until the sugar has dissolved. Increase the heat and boil for three minutes, then set aside to cool.

  • Place the peel, cut cherries, raisins, sultanas, mixed spice and almond essence in a bowl, pour over the rum and leave to macerate.

  • In a mixer bowl, beat the egg yolks until light and fluffy. Gradually pour in the reserved sugar syrup, beating all the time. Place the mixture in a pan and whisk over direct heat until the mixture is as thick as double cream.

  • Place in the mixer bowl and beat until cold. The mixture should now be thick and airy and leave a ribbon trail.

  • Whip the cream to the same consistency as the parfait base and fold in. Fold in the rum-soaked fruits and the almonds. Pour the mixture into the loaf tin and freeze overnight.

  • Remove the parfait and place in the fridge for 30 minutes before serving, decorated with glacé cherries and a dusting of icing sugar.

Top Tip for making Stollen Parfait

This will keep in the freezer for up to 2 weeks, as long as you wrap it really well once frozen.

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(58 ratings)
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