Coffee Parfait Recipe

This is the perfect summer BBQ pudding – its cold, its sweet and gives you the coffee pick up needed at the end of a rich meat feast.

This dessert takes some planning as it needs to be prepared the day before.


  • 8 free-range egg yolks
  • 100g/3½oz caster sugar
  • 250ml/9fl oz sweet, fruity dessert wine, such as Monbazillac
  • 2 tsp freshly squeezed lemon juice
  • 150ml/7fl oz whipping cream, whisked until soft peaks form when the whisk is removed
  • 50ml Crème Fraiche
  • 40g chocolate chips
  • 40g chopped pistachio nuts
  • 50ml/2fl oz coffee essence or cooled strong coffee

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  1. Whisk the egg yolks, sugar and dessert wine together in a large heatproof bowl until pale and fluffy.
  2. Set the bowl over a pan of barely simmering water and continue to whisk for 3-4 minutes, or until the mixture is pale and has thickened (the temperature of the mixture should reach about 78-80C/175F).
  3. Remove from the heat, set the bowl in a larger bowl of iced water and whisk again until cool.
  4. Whisk in the cayenne pepper and lemon juice. Set aside until completely cold.
  5. Whisk one-third of the whipped cream into the cooled egg mixture, then carefully fold in the remaining cream until just combined.
  6. Fold through the crème fraiche, coffee essence, nuts and chocolate chips
  7. Spoon the mixture into a 1.2kg/2lb 10¼oz loaf tin, levelling the top with a palette knife. Chill in the freezer for at least 12 hours, or until solid.
  8. When ready to serve, remove the coffee parfait from the freezer and dip the loaf tin into hot water to loosen the parfait from the tin. Run a blunt knife around the parfait, then turn it out onto a long rectangular plate.
  9. To serve, slice the coffee parfait and serve with crème fraiche and berries or a handful of chopped nuts.
  10. Enjoy!