Coffee Parfait With Dark Chocolate

Step 1

Combine the instant coffee with the water and stir well until it dissolves. Alternatively, if you have a coffee machine, you can make 80 ml (5 Tbsp.) of very strong espresso instead.

Step 2

Whisk the egg yolks with the sugar in a heatproof bowl, then place it over a pan of simmering water. Add the instant coffee and whisk until thick and smooth. Take off the heat and keep whisking until it cools a little, add the coffee liqueur, and place in the refrigerator to cool completely.

Step 3

Add the heavy cream and whisk it into the egg and coffee mixture, preferably with a handheld mixer.

Step 4

Line a 7-inch cake pan with plastic wrap, leaving some overhang, and pour in the mixture. Freeze until needed.

Step 5

To serve, remove from the tin using the plastic wrap to lift and allow parfait to soften slightly. Grate dark chocolate on top, then slice into wedges and serve.