Serves 4


Ingredients:

1 cup (250ml) cream
1 tbsp soft brown sugar
1 tbsp Kahlua
8 scoops coffee ice cream
150g packet almond biscotti, chopped
⅓ cup (50g) Vienna almonds, chopped


Method:

• Whisk the cream and sugar in a large bowl until the cream has thickened slightly. Add the Kahlua and whisk again until well mixed together.
• Place one scoop of the ice cream in each of four parfaits glasses or 1½ cup (375ml) glass tumblers. Divide half of the chopped biscotti among the glasses, then add 1½ tbsp of the Kahlua-cream mixture.
• Top with the remaining biscotti, 1½ tbsp of the cream mixture and a final scoop of the ice cream. Sprinkle with the chopped Vienna almonds and serve immediately before the ice cream melts.

Nutrition per serve:
Protein 7g;
Fat 45;
Carbohydrate 42g;
Dietary Fibre 1.5g;
Cholesterol 111mg;
2512 kj (600 cal)

Note: The traditional French parfait is flavoured with coffee, but it is now made with chocolate, fruit, vanilla, liqueurs and even praline.

Serves 6


Ingredients:

¾ cup (185ml) chilled cream
¼ cup (60g) sugar
250g chilled mascarpone
⅓ cup (80ml) Kahlua
⅔ cup (170ml) cooled strong black coffee
150g thin sponge finger biscuits, each biscuit cut into thirds
cocoa powder, to dust


Method:

• Using electric beaters, beat the cream and sugar until soft peaks form. Add the mascarpone and 1 tsp Kahlua and beat for a further 20 seconds. Do not overbeat or the mixture will curdle.
• Combine the coffee and remaining Kahlua in a bowl. Dunk each biscuit piece into the coffee mixture and firmly line the base of six ½ cup (125ml) glasses or rameskins with the biscuits. Evenly spoon the cream mixture into each dish and smooth the top. Refrigerate until ready to eat. Dust with cocoa just before serving.

Nutrition per serve:
Protein 5.5g;
Fat 30;
Carbohydrate 33g;
Dietary Fibre 0.5g;
Cholesterol 90mg;
1775 kj (425 cal)

Note: Tiramisu originated in Venice. Literally translated, it means 'pick me up' as it is traditionally made with strong black coffee and liqueur.