Parfait with espresso

Name: Parfait with espresso
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 100 g Cantuccini (Italian almond biscuits); 2 Eggs (size M); 1 pinch Salt; 100 g Sugar; 75 ml Marsala; 250 g Whipped cream; 240 ml hot espresso

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

100 g Cantuccini (Italian almond biscuits)
2 Eggs (size M)
1 pinch Salt
100 g Sugar
75 ml Marsala
250 g Whipped cream
240 ml hot espresso

Directions

1
For the parfait, crumble the cantuccini finely and put something aside for decoration. Separate the eggs. Beat the egg whites, salt and about 1/3 of the sugar until stiff. Beat the egg yolks with the remaining sugar until thick and creamy.
2
Marsala. Whip cream until stiff, fold into the egg yolk cream. Then carefully fold in the beaten egg white and cantuccini. Pour into a shallow bowl, smooth it down and put it in the freezer for at least 6 hours, preferably overnight.
3
Cut out 4 balls from the ice cream mixture, pour into 4 espresso cups and sprinkle with the remaining cantuccini crumbs. Pour hot espresso over them and serve immediately. Use the rest of the parfait elsewhere.