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Papaya Parfait

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“For World Tour II - Asia (Fiji). I think this sounds wonderful for summer desserts. Recipe source: Bon Appetit (December 1984)”
1hr 19mins

Ingredients Nutrition

  • 1 12 lbs papayas, peeled, halved and seeded
  • 23 cup sugar
  • 3 tablespoons water
  • 6 egg yolks, room temperature
  • 1 12 cups whipping cream
  • 2 tablespoons port wine
  • whipped cream, garnish
  • chocolate curls, garnish


  1. Dice enough papaya to measure 1/2 cup and set aside. Cut the remainder into one-inch pieces. Puree in a food processer or blender.
  2. In a saucepan over low heat cook the sugar and water until sugar dissolves. Increase heat to high and boil until mixture registers 230-degrees F on a candy thermometer (thread stage) (3 minutes). Remove from heat.
  3. In a large bowl beat egg yolks and then add syrup in a thin stream, beating until mixture is cooled, and triple in volume (5 minutes).
  4. Fold in papaya puree.
  5. In a seperate bowl with clean beaters beat cream (1 1/4 cups) to firm peaks and then fold in diced papaya.
  6. Divide mixture among 8 pafait or wine glasses. Refrigerate for one hour.
  7. Top with whipped cream and chocolate curls, if desired.

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