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Honey Parfait With Meringue and Pistachios

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“This is my favorite dessert and I tend to double the recipe and freeze in individual serving cups.”

Ingredients Nutrition


  1. Line a 9 x 5 loaf pan with parchment paper with paper extending over the sides.
  2. Put pistachios and sugar in medium non stick skillet. Cook on medium heat stirring occasionally until sugar melts and turns brown.
  3. Pour from pan onto sheet of parchment paper. Cool to room temperature. Chop.
  4. In a large bowl, beat cream with an electric mixer on medium-high until stiff peaks form.
  5. In a medium bowl, whisk together egg yolks and honey.
  6. In another medium bowl, beat egg whites with an electric mixer on medium-high until stiff peaks form.
  7. With a rubber spatula, gently fold yolk mixture into cream.
  8. Gently fold egg whites into mixture.
  9. Gently fold pistachios into mixture.
  10. Pour half the mixture into prepared pan.
  11. Arrange meringue on top in a single layer, breaking some into chunks to fit.
  12. Spoon remaining mixture over meringues.
  13. Smooth top.
  14. Cover tightly with plastic wrap.
  15. Freeze until firm, at least 8 hours or overnight.
  16. To serve, loosen edges with knife and remove from loaf pan using parchment sling.
  17. Slice or dish out into glasses using an ice cream scoop.
  18. Enjoy!

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