This is an elegant dessert that relies on the energizing powers of coffee and chocolate to liven up the mood. It is creamy and very rich, and therefore best served in small quantities.
This recipe was excerpted from 'Tava: Eastern European Baking and Desserts From Romania & Beyond' by Irina Georgescu. Buy the full book on Amazon.
What you’ll need
7-Inch Cake Pan
$16 $14 At Amazon
Instant Coffee
$9 At Amazon
Heatproof Bowl
$18 At Amazon
Hand Mixer
$160 At Amazon
Balloon Whisk
$14 $11 At Amazon
Recipe information
Yield
Makes 28
Ingredients
2
80
4
50
50
200
50
Need to make a substitution?
Preparation
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.
