Cappuccino parfait

Name: Cappuccino parfait
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 10 - 10
Ingredients: 100 g (3 ½oz) dark chocolate, finely chopped; Oil, for greasing; 75 g (3oz) caster sugar; 3 large eggs; 450 mL (15 fl oz (¾ pint)) double cream; 25 mL (1 fl oz) Tia Maria; 1 tbsp. coffee essence; 1 tbsp. cocoa powder, to dust

The chocolate, coffee and cream layers in this delicious dessert are separated with chocolate that crackles like a Viennetta when it's cut.

By The GH Kitchen TeamPublished: 12 July 2014

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Good Housekeeping

Preparation Notes: 40min, plus cooling and freezing

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Yields:

10 - 10

Prep Time:

40 mins

Cook Time:

15 mins

Total Time:

55 mins

Ingredients

100 g (3 ½oz) dark chocolate, finely chopped
Oil, for greasing
75 g (3oz) caster sugar
3 large eggs
450 ml (15 fl oz (¾ pint)) double cream
25 ml (1 fl oz) Tia Maria
1 Tbsp. coffee essence
1 Tbsp. cocoa powder, to dust

Directions

1. Step 1
  Melt the chocolate in a bowl set over a pan of barely simmering water. Set aside to cool slightly.
2. Step 2
  Lightly oil and double-line a 900g (2lb) loaf tin with clingfilm, allowing excess to hang over the edge. Put the sugar and eggs into a large bowl set over a pan of gently simmering water and beat with an electric whisk for about 5min until doubled in volume. The whisk should leave a ribbon trail on the surface when lifted. Remove from heat, place bottom of the bowl in cold water and whisk for 5min until cool.
3. Step 3
  In a separate bowl, whip the cream to soft peaks and fold through the sweet egg mixture. Spoon a third of this into the prepared tin. Lightly drizzle with 1tbsp of the melted chocolate in a thin layer. Freeze for 15min before adding the next layer.
4. Step 4
  Fold Tia Maria and coffee essence through the remaining cream mixture. Carefully spoon half of this into the loaf tin. Lightly drizzle with another 1tbsp of melted chocolate in a thin layer. Freeze for 15min. Gently fold the remaining melted chocolate into the remaining cream.
5. Step 5
  Carefully spoon chocolate mixture into the loaf tin as a final layer. Smooth, then cover with the overhanging clingfilm. Freeze for at least 6hr or overnight. Remove from freezer 15min before serving. Lift out and invert on to a serving plate. Remove clingfilm and dust with cocoa powder to serve.
  
  Make this Chocolate brownie ice-cream bombe for another showstopping frozen dessert!
  
  Try these Coffee cloud meringues for a twist on a classic
  
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Per Serving:

Calories: 342
Fibre: 0.4 g
Total carbs: 15 g
Sugars: 15 g
Total fat: 29 g
Saturated fat: 18 g
Protein: 4 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time