Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version and receive 4 bonus issues of Belle magazine - that's more than $147 worth of value for only $79.95.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

White chocolate-espresso parfait sandwiches

You'll need to begin this recipe 2 days ahead.

You'll need

600 ml pouring cream 25 ml espresso coffee 3 pieces of lemon peel 330 gm white chocolate, coarsely chopped   Hazelnut meringue 4 eggwhites 110 gm (½ cup) caster sugar 110 gm (2/3 cup) icing sugar, sieved 50 gm ground hazelnuts 20 gm Dutch-process cocoa, sieved   Espresso caramel 150 gm caster sugar 75 gm liquid glucose (see note) 1 tbsp espresso coffee 40 gm butter, coarsely chopped


  • 01
  • Combine cream, coffee and peel in a saucepan, bring just to the boil over medium-high heat, strain over chocolate in a bowl and whisk until smooth. Cool, whisking occasionally so chocolate doesn’t separate from cream, to room temperature, then refrigerate overnight. The next day, whisk chocolate mixture until soft peaks form.
  • 02
  • For meringues, preheat oven to 100C. Using an electric mixer, whisk eggwhites and a pinch of salt until soft peaks form. With motor running, gradually add caster sugar; whisk until glossy. Using a metal spoon, fold in icing sugar, hazelnut and cocoa. Trace 2 rectangles using a 20cm x 30cm cake pan as a template onto baking paper-lined oven trays. Spread meringue evenly onto rectangles, bake for 40 minutes or until crisp. Cool on trays.
  • 03
  • For caramel, combine sugar, glucose and ¼ cup water in a small saucepan and stir over medium heat until sugar dissolves. Increase heat to medium-high and cook for 5-7 minutes or until dark caramel. Remove from heat, add ¼ cup water and espresso, swirl to combine. Add butter, swirl to incorporate, then cool.
  • 04
  • Place a meringue rectangle, trimming edges to fit, into a 20cm x 30cm baking paper-lined cake pan. Drizzle with half the espresso caramel, top with chocolate mixture and drizzle with remaining espresso caramel. Top with remaining meringue and freeze overnight. Remove, cut into squares using a wet sharp knife and serve immediately.

Note Liquid glucose is available from the baking section of supermarkets and health food stores.

At A Glance

  • Serves 8 people
Signature Collection

Hitting the shelves exclusively at Domayne this month is the Gourmet Traveller Signature Collection by Robert Gordon Australia.

Read More
an iPhone 6!

amaysim is giving you the chance to win one of two prize packs containing an iPhone 6 and three months of amaysim's UNLIMITED 5GB mobile plan. Get in quick!

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Featured in

Jan 2007

You might also like...

Easy summer recipes


Christmas pudding ice-cream

Summer seafood recipes


Raspberry and Mint Mojito

Summer salad recipes


Neil Perry: Prawn cocktail

Quick summer recipes


Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes


Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes


Serge Dansereau: Homemade lemonade

Holiday entertaining recipes


Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.