Frozen Chocolate Parfait
- For the biscuit
- 3 eggs
- 175 grams sugar
- 175 grams Pastry flour
- 1 teaspoon lemon juice
- 1 generous pinch Baking powder
- ½ cup Coffee
- 4 centiliters Coffee liqueur
For the biscuit: Separate eggs. Beat egg whites until stiff, gradually sprinkle in sugar and continue beating until shiny, cut-resistant peaks form. Combine lemon juice, flour and baking powder with egg yolks and gradually add to beaten egg whites. Do not stir.
Line bottom of loaf pan with baking paper and fill with dough. Bake in preheated oven at 180°C (approximately 350°F) for about 40-45 minutes, until toothpick inserted in center comes out clean. Remove from oven, let cool, remove biscuit from pan and cut in half crosswise. Mix coffee with coffee liqueur mix and soak both biscuit halves in coffee mixture.
For the parfait: Mix egg yolks, egg, sugar and rum over hot water until creamy. Chop chocolate and melted over hot water bath. Stir egg cream with melted chocolate, beat cold then add whipped cream.
Fill plastic-wrap lined loaf pan with 1/2 chocolate cream, cover with coffee-soaked biscuit half and repeat procedure. Use light pressure and cover loaf pan with plastic wrap. Freeze about 2 hours until firm, remove parfait from pan and cut into slices. Drizzle parfait with orange liqueur as desired and serve with chocolate truffles.