Italian Torrone Parfait with Amaretto and Pistachios
A luxurious frozen dessert combining zabaglione custard with smashed torrone candy, amaretto liqueur, orange zest, pistachios, and dried cranberries. Whipped egg whites and cream are folded through for a light, mousse-like texture. Make ahead and freeze until ready to serve.
Ingredients
- 1 cups heavy cream
- 1 cups heavy cream
- 4 large free-range eggs, separated
- ¼ cups superfine sugar
- 7 oz hard Italian torrone, smashed into small pieces
- 2 tbsp Amaretto liqueurbrandy or rum1:1alcoholflavor
alternative liqueurs work well
- 1 orange, grated zest
- 1 oz pistachio kernels, choppedsliced almonds1:1nutstexture
similar crunch and richness
- 1 ¾ oz dried cranberries, chopped
Instructions
- 1
Heat 250ml of the cream in a saucepan until just boiling.
- 2
Whisk egg yolks and sugar together until pale and thick.
- 3
Pour the hot cream into the yolk mixture and whisk to combine.
- 4
Set the bowl over simmering water without touching the base, stir gently until custard coats the back of a spoon.
- 5
Remove from heat and cool completely, optionally using a bowl of iced water to speed cooling.
- 6
Stir torrone, liqueur, orange zest, pistachios, and cranberries into the cold custard.
- 7
Whisk egg whites to soft peaks in a separate bowl, then whisk remaining cream until thickened.
- 8
Fold egg whites into custard, then fold in the whipped cream until evenly combined.
- 9
Line a loaf tin with cling film and pour in the mixture.
- 10
Freeze for 2 hours, stir well, then freeze for 6 hours.
- 11
Transfer to the fridge for 20 minutes before serving.
Tips
Use a bowl of iced water to cool the custard faster if time is limited.
Do not allow the simmering water to touch the bowl base or the custard may overheat.
Fold ingredients gently to preserve the airiness of the whipped whites and cream.
Stir the mixture halfway through freezing to prevent ice crystals from forming.
Good to Know
Freeze in the lined tin for up to 2 weeks covered with cling film.
Make the entire parfait up to 2 days ahead; freeze until ready to serve.
Transfer to the fridge for 20 minutes before serving to soften slightly.
Common Mistakes
Do not overheat the custard or the egg yolks will scramble.
Avoid folding vigorously or the egg whites will deflate and the dessert will become dense.
Do not skip the mid-freeze stir to prevent large ice crystals.
Substitutions
Dairy-Free Swaps
General Alternatives
alternative liqueurs work well