Egg Liqueur Parfait with Homemade Egg Liqueur
A quick, easy, and gluten-free dessert with many garnishing options. Not only for the holidays!
- 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.
Serving: 1Serving | Calories: 247kcal | Carbohydrates: 19g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 158mg | Sodium: 40mg | Potassium: 66mg | Sugar: 17g | Vitamin A: 752IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg