Baileys and Dark Chocolate Parfait

This delicious recipe comes from Emma Debenham, House Manager at Abbeyfield Brecon.

Serves: 12

Preparation time: 25 minutes plus freezing time


  • 4 eggs separated
  • 100g caster sugar
  • ½ tsp vanilla bean paste
  • 400 ml double cream
  • 100 ml Baileys liqueur
  • 50g grated dark chocolate


  • Prepare loaf tins – slightly wet the inside of the tins and line with cling film, bringing it over the sides of the tin.
  • Whisk the egg yolks, sugar and vanilla until thick and pale.
  • Whip the cream into soft peaks and fold gently into the egg mix using a balloon whisk.
  • Whisk the egg whites and gently fold into the above mix.
  • Fold in the Baileys and chocolate and pour into prepared loaf tins cover with cling film.
  • Freeze until ready to serve.


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