What's better than a classic millionaire's shortbread? One that contains a layer of ice cream, of course!
Our millionaire's shortbread parfait features a decadent layer of caramel ice cream, sandwiched between buttery shortbread and a thick layer of chocolate.
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Yields:
12 serving(s)
Prep Time:
40 mins
Cook Time:
25 mins
Total Time:
1 hr 5 mins
Cal/Serv:
462
Ingredients
For the shortbread base
50 g unsalted butter, softened plus extra to grease
15 g caster sugar
100 plain flour
For the parfait
392 g tin Carnation Caramel
2 large egg whites
100 g caster sugar
300 ml double cream
For the chocolate layer
100 g dark chocolate, finely chopped
50 g golden syrup
200 ml double cream
fudge chunks, to decorate, optional
gold leaf, to decorate, optional
Directions
Step 1
Preheat oven to 180°C (160°C fan) mark 4. Lightly grease base and sides of a 900g loaf tin and line with baking parchment, making sure parchment comes at least 3cm higher than sides of tin.
Step 2
To make the shortbread, mix butter and sugar in a medium bowl until smooth and fluffy. Stir in flour (with a spoon or fingertips) until mixture begins to form large clumps. Press into base of prepared tin in an even layer and smooth with back of spoon. Prick all over with a fork and chill for 15min.
Step 3
Bake shortbread for 20min until golden and sandy to touch. Cool in tin.
Step 4
When tin is cool, make parfait. Set aside 3tbsp of the caramel to use as decoration. Beat egg whites in a large grease-free bowl with a handheld electric whisk until stiff peaks. Gradually beat in sugar, whisking well after each addition – the meringue should be thick and glossy.
Step 5
In a separate bowl whisk cream until just holding its shape. Fold cream into meringue bowl. Next fold through remaining caramel, leaving a few lumps and streaks dispersed throughout. Pour mixture over shortbread, spreading to level. Freeze for 3hr.
Step 6
When parfait has had its time, put chocolate and golden syrup into a medium heatproof bowl. Heat cream in a pan until almost boiling, then pour into chocolate bowl, leave for a few minutes then stir until smooth. Leave until just warm, then pour over parfait layer, tilting tin to level. Sprinkle over fudge chunks, if using. Freeze again to set – at least 2hr or overnight.
Step 7
Remove tin from freezer 10min before serving. Transfer to a serving plate, drizzle over remaining caramel and decorate with gold leaf, if using. Serve immediately in slices.
Per Serving:
Calories: 462
Fibre: 1 g
Total carbs: 43 g
Sugars: 37 g
Total fat: 30 g
Saturated fat: 19 g
Protein: 4 g
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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
