Are you an egg liqueur fan like me? If so, you'll love this festive recipe! I first made this egg liqueur parfait as a dessert for our 2018 Christmas menu.
It was so delicious that we are now constantly looking for an occasion to make this excellent parfait! 🥰
This dessert also works wonderfully for hot summer days since it is so deliciously chilly.
And if you want to top it off, use homemade egg liqueur to make an impression.
What the eggnog parfait recipe also impresses with is that it is super easy to prepare. The only step that needs time in this recipe is cooling.
- 3 Egg yolks
- 2 Egg whites
- 3.53 oz (100 g) Powdered Sugar
- 2 tablespoon homemade Egg liqueur (or storebought Egg Liqueur)
- 8.45 fl oz (250 ml) Heavy Whipping Cream (it is very important not to use low-fat cream)
- Chocolate Sauce for garnishing
- Linzer Cookie with Egg Liqueur filling for garnishing (optional)
To start, separate egg whites and yolks into individual bowls. Then mix the three yolks and the sugar for about 10 minutes with the mixer until forming a foamy mass.
In the meantime, beat the two egg whites and the whipped cream separately. Once this is accomplished, mix the advocaat, whipped cream, and the beaten egg whites into the yolk mixture.
Line the loaf pan with plastic wrap and fill it with the parfait mixture.
Now we have to wait at least 4 hours. That's the amount of time your parfait needs to freeze well in the freezer.
Really easy, isn't it?
Fancy more Christmas Dessert ideas? Check out my Strawberry Cupcakes with Ricotta recipe or Waffle Blossoms with Chestnut purée! You can also snag yourself the Christmas Dinner Cookbook, filled with more delicious recipes!
Serving the Egg Liqueur Parfait
When it is time to serve, lift the parfait out of the loaf pan using plastic wrap. Cut finger-thick slices and place them on a dessert plate.
For garnishing, drizzle chocolate sauce over or next to the parfait and place a Linzer cookie alongside if you like. We also placed a small chocolate-covered waffle cup filled with advocaat as a tiny beverage on the dessert plate in our version.
What also tastes very delicious and pairs well with the dish is cinnamon. Sprinkle a bit of cinnamon on top of your parfait before serving.
This flavoring makes the taste of the parfait even more Christmasy and looks lovely.
What is a parfait?
In France, parfait refers to a frozen dessert made from a base of sugar syrup, egg, and cream. A parfait contains enough fat, sugar, alcohol, and to a lesser extent, air, to allow it to be made by stirring infrequently while freezing, making it possible to create in a home kitchen without specialist equipment. The fat, sugar, alcohol or air interferes with the formation of water crystals, which would otherwise give the ice cream an uncomfortable texture in the mouth. The formation of ice crystals is managed in the making of regular ice cream by agitating the ice cream constantly while it freezes or chemically by adding glycerol. Neither should be necessary when making a high-quality parfait.
What is sorbet and what is parfait: definitions and differences
One cold treat isn't the same as the other – because there's sorbet and there's parfait. Find out here whether these two delicious dishes are ice cream at all and lots of other useful facts.
What is sorbet?
When you order a sorbet you can be pretty sure you'll get a product that contains no milk or cream – or to put it another way: you have a water ice. It should contain 25% fruit, with the exception being for citrus fruits. With those, 15% is enough to produce an intense flavour. Fruit juice, sugar or syrup and water are frozen while being continuously stirred – that's what produces the typical light, crunchy and watery texture. All the same, if you're vegan you should check the ingredients because traditionally, beaten egg whites may also be included in the mix. The sorbet is served pure and often comes in a glass because it melts quickly. Voilà! A quick answer to the question “What is sorbet?” What is parfait?
When you see this word on the dessert menu and ask yourself “What is parfait?”, you can definitely expect a sweet, creamy temptation. In the culinary world, by the way, “parfait” means a semi-frozen, firm mass that isn't necessarily sweet. To make a parfait, the ingredients are firstly mixed together thoroughly, poured into a smooth mould and only then chilled. This produces a smooth, firm mass which, if made perfectly, can even be sliced. The basis of a parfait is egg yolk and, usually, whipped cream or beaten egg whites as well as sugar, of course, and tasty flavourings such as vanilla, fruit puree or liqueur. A parfait is usually served with a mint leaf, berry or fruit slice garnish. If you want to try making it yourself, have a look at our tips from the professionals here.
Ice cream or frozen custard always contain milk and usually cream as well – be it from a cow or made from soya beans – and often egg yolk or whole egg as well. So that the ingredients are evenly mixed with plenty of air, the ice cream has to be constantly stirred as it freezes. Unlike with sorbet, you don't want ice crystals but a creamy texture. So if you want to try to make your own, you'll need an ice cream-maker. Once you've got one, just about anything is possible – as you can see from the bizarre ice cream flavours on sale in summer in city ice cream parlours.
It is said that Alexander the Great was already enjoying ice cream millennia ago. At the time, it was far more complicated to make because real ice for cooling had to be brought from a glacier in the Macedonian mountains and transported frozen to Alexander's palace. Luckily today, it's much easier for us to get our sorbet, parfait and ice cream.
Can I make the parfait with another liqueur?
Yes, of course! If you would like to try other parfait variations with different types of liqueur, replace the advocaat with a different cream liqueur. Works with any cream liqueurs (coffee, vanilla, chocolate, fruit,..)
What to do with egg whites?
You can freeze the egg whites for up to 6 months. Remove from the refrigerator when ready to use, whip and frost the cake. Make meringue, financiers, macarons, egg white omelet or protein shakes.
Check out the recipe for Grannys Coconut Kisses Cookies as a great way to use up leftover egg whites.
Enjoy eating this deliciousness, and happy holidays! 🎄
Egg Liqueur Parfait with Homemade Egg Liqueur
- 3 Egg Yolks
- 2 Egg Whites
- 100 g Powdered Sugar
- 2 tablespoon Egg Liqueur
- 250 ml Heavy Whipping Cream
- Separate egg whites and yolks into individual bowls. Mix the three yolks and the sugar for about 10 minutes with the mixer until forming a foamy mass.
- In the meantime, beat the two egg whites and the whipped cream separately.
- Mix the advocaat, whipped cream, and the beaten egg whites into the yolk mixture.
- Line the loaf pan with plastic wrap and fill it with the parfait mixture.
- Freeze the parfait in the freezer for at least 4 hours.
Serving the Egg Liqueur Parfait
- Lift the parfait out of the loaf pan using the plastic wrap.
- Cut finger-thick slices and place them on a dessert plate.
- For garnishing, drizzle chocolate sauce over or next to the parfait and place a Linzer cookie alongside if you like.
- OPTIONAL: Place a small chocolate-covered waffle cup filled with advocaat as a tiny baverage on the dessert plate.
- OPTIONAL: Sprinkle a bit of cinnamon on top of the parfait.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove