Cafe Latte Parfait

1. 1

   Whip egg yolks and sugar until light and foamy.

2. 2

   In another bowl, whip whipping cream until stiff peaks form.

3. 3

   Add cold espresso and cognac to yolk mixture, mix to combine.

4. 4

   Combine whipped cream and yolk mixture; add chopped chocolate, mix.

5. 5

   Pour into a freezer-proof dish and cover with cling film.

6. 6

   Freeze for 5-6 hours or overnight.

7. 7

   Take the parfait out of the freezer about 15 minutes before serving.

8. 8

   Slice, or shape into balls with an ice-cream scoop.

9. 9

   Sprinkle chopped chocolate and pistachios on top.

No additional tips available.