Summary

Ingredients

• 50 g round coffee beans
• 1 cup water
• 6 egg yolks
• 200 g suar
• 250 ml sweet cream, whipped until stiff

Print Recipe Pin Recipe

Instructions

1. Brew the coffee with the water, then filter and let cool.
2. Beat the egg yolks with sugar to a very creamy white mass (the sugar must have completely dissolved). Stir the cold coffee into the mixture, tablespoon at a time, then carefully fold in the whipped cream. Pour the mixture into a ring cake tin, cover with cling film and place in the freezer overnight.
3. The parfait is easier to topple if you briefly hold the mold under running hot water (make sure that the water does not get directly on the parfait!) Cut the turned parfait into slices and serve.