Amarettini Parfait

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	6 hrs 20 mins
Course	Dessert
Cuisine	European
Servings (Default: 8)

Ingredients

Instructions

Line a bread pan with a capacity of approx. 1.5 l with cling film and put it in a cool place.
Mix the eggs (only use fresh ones!) With sugar and vanilla pulp in a stainless steel bowl. Beat the mixture over the water bath with the whisk until the mixture is heavy and compact. You can also add the vanilla pod, but remember to remove it later. Immediately put the bowl in ice water and beat the mixture until cold.
Whip the cream until stiff. Put the amarettini in a freezer bag and crush them finely with your hands. Then drizzle with amaretto in a bowl.
Carefully stir 120 g of the amarettini crumbs into the foam mixture and fold in the cream. Put a third of it in the chilled tin and let it freeze for at least 1 hour. Then sprinkle half of the remaining crumbs on the frozen mass and put another third of the cream on top. Repeat this one more time.
Let the parfait freeze for at least 6 hours.
Take out of the freezer half an hour before serving.
The parfait tastes particularly good with fruit ragouts and zabaione.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.