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Layered Chocolate and Coffee Parfait

Layered Chocolate and Coffee Parfait Recipe

Found on a recipe card, easy to make and tastes great. Prep time includes refrigeration.
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Prep Time 2 hrs 30 mins
Cook Time 10 mins
Course Dessert
Cuisine International
Calories 661.8 kcal

Ingredients
  

  • 3 tablespoons custard powder
  • 1 tablespoon sugar
  • 2 cups milk
  • 1 cup whipping cream
  • 1/2 teaspoon vanilla essence
  • 1 tablespoon instant coffee
  • 3/4 cup boiling water
  • 1/4 cup coffee liqueur (Tia Maria or Kahlua)
  • 225 g sponge cakes
  • 100 g dark chocolate, coarsley grated
  • chocolate sprinkles or chocolate curls (to garnish)

Instructions
 

  • Combine custard powder and sugar in small saucepan.
  • Whisk in 1/4 cup of the milk, mixing to a smooth paste.
  • Stir in remaining milk.
  • Stir over low heat until the custard comes to the boil and thickens.
  • Remove from heat.
  • Cover surface of custard with a plastic food wrap and set aside to cool.
  • Whip together cream and essence.
  • Gently fold in to the cold custard.
  • Dissolve coffee in the water.
  • Stir in liqueur.
  • Cool.
  • Cut the sponge cake into bite sized cubes.
  • Divide half the sponge between 4 parfait glasses.
  • Drizzle half the coffee mixture over the sponge.
  • Top with half the custard.
  • Sprinkle over half the chocolate.
  • Repeat these 3 layers once more, finishing with the chocolate.
  • Cover and refrigerate for 2 hours.
  • Just before serving, garnish with the chocolate sprinkles or curls.
  • *Freshlysqueezed orange juice makes a nice change from the coffee liqueur.

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Nutrition

Serving: 329gCalories: 661.8kcalCarbohydrates: 59.7gProtein: 12.2gFat: 43.2gSaturated Fat: 26.3gCholesterol: 156mgSodium: 229.4mgFiber: 5.1gSugar: 29.8g
Keyword < 4 Hours, Dessert, Easy, Refrigerator, Stove Top, Weeknight
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