Decadent Dairy Parfaits

Decadent Dairy Parfaits

These mini parfaits are rich and creamy, and mimic tiramisu flavor. They present beautifully as well. You have options for the base to make it easier, and it yields a lot. Definitely worth the effort. Thanks to my daughter-in-law Shoshi for the inspiration.

YIELDS 24 PARFAITS

BASE

• 6 eggs, separated
• 1 cup sugar
• 1 3¹⁄₂-oz (100-g) pkg instant chocolate pudding mix
• pinch salt
• 1 full Tbsp flour (GF flour is fine)
• good-quality coffee liqueur (I used Sabra)

CREAM CHEESE LAYER

• 2 8-oz (250-ml) containers heavy cream
• 1 cup milk
• 1 3¹⁄₂-oz (100-g) pkg instant vanilla pudding mix
• 1 Tbsp vanilla sugar (optional)
• 2–3 Tbsp confectioners’ sugar, or to taste
• 3–4 full Tbsp cream cheese

GANACHE

• 1 3¹⁄₂-oz (100-g) bar good-quality dark chocolate
• 4 oz (125 ml) heavy cream

GARNISH

• ¹⁄₂ 3¹⁄₂-oz (100-g) bar two-tone Rosemarie chocolate

To make the base: Preheat oven to 350°F (175°C). Beat egg whites with sugar for 5 minutes, until soft peaks form. Lower speed. Add yolks, pudding mix, salt, and flour and mix until well combined.

Pour the mixture into a 9×13-inch (20×30- cm) baking pan lined with parchment paper. Bake for 40 minutes or until set. Cool.

Cut or tear the cooled cake into small pieces and press down well on the bottom of 24 small parfait cups to form a thin base layer. Drizzle with coffee liqueur to taste. Set aside. (Alternatively, you can use a thin layer of crushed chocolate sandwich cookies pressed down on the bottom of each trifle cup. No baking necessary.)