Ingredients
- 2 large free-range eggs, separated
- 50g (2oz) caster sugar
- 2tsp coffee extract
- 200ml (7fl oz) double cream
- 150g (5oz) hazelnuts, toasted and roughly chopped, plus 1tbsp to serve
- 50g (2oz) dark chocolate, finely chopped
- 50g (2oz) Amaretti biscuits, roughly crushed
for the mocha custard:
- 300ml (½pt) whole milk
- 1 large free range egg yolk
- 2tbsp golden caster sugar
- 2tsp coffee extract
- 35g (1¼oz) dark chocolate, chopped finely
you will need:
- 450g (1lb) loaf tin, lined with clingfilm that overlaps the sides
Method
Place the egg yolks, caster sugar and coffee extract in a large bowl and whisk until thick and pale. Whip the cream until soft peaks form and set aside. Whisk the egg whites until very stiff. Add the hazelnuts, chocolate and Amarettis to the egg yolk and sugar base. Fold in the whipped cream, then fold in the beaten egg whites. Pour into the lined loaf tin and freeze overnight.
To make the mocha custard, heat the milk in a pan until it steams. Mix the egg yolk and the sugar together until pale. Stir in the coffee extract. Pour the milk onto the mixture while stirring, then transfer to a clean pan and heat, stirring constantly until the mixture thickens to coating consistency. The custard should be steaming gently but not bubbling while it's being heated. When thickened, stir in the chopped chocolate until fully melted, then chill until needed.
To serve the parfait, tip it upside down onto a serving platter and run a hot palette knife over the sides to remove the clingfilm marks. Drizzle a little of the custard over the top and scatter with the remaining hazelnuts. Cut into slices with a hot knife and serve the rest of the custard on the side.