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“A great make-ahead dessert for those romantic dinners, featuring two aphrodisiacs, coffee and chocolate... ;-) Time in the freezer is not included in the time estimate. Recipe from Maku magazine.”

Ingredients Nutrition

  • 2 egg yolks
  • 100 ml golden caster sugar
  • 200 ml whipping cream
  • 100 ml strong espresso
  • 1 tablespoon cognac or 1 tablespoon brandy
  • 80 g semisweet chocolate, chopped
  • Garnish
  • 20 g semisweet chocolate, chopped
  • 2 tablespoons chopped pistachios


  1. Whip egg yolks and sugar until light and foamy.
  2. In another bowl, whip whipping cream until stiff peaks form.
  3. Add cold espresso and cognac to yolk mixture, mix to combine.
  4. Combine whipped cream and yolk mixture; add chopped chocolate, mix.
  5. Pour into a freezer-proof dish and cover with cling film. Freeze for 5-6 hours or overnight.
  6. Take the parfait out of the freezer about 15 minutes before serving. Slice, or shape into balls with an ice-cream scoop. Sprinkle chopped chocolate and pistachios on top.

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