Espresso Parfait


6 eggs (separated)

350g cream

3 tbsp espresso 

1 tbsp vanilla paste

½ cup caster sugar 



300g sugar

100ml water

½ cup macadamia nuts 

½ cup pistachio nuts

2 tsp espresso powder


Add sugar and water to a medium saucepan, do not stir with a spoon. Simmer on a low heat without stirring until it achieves an amber colour.

Whisk yolks with sugar. Add coffee and vanilla and whisk until it forms peaks. When you lift the whisk you will be able to draw a figure 8 in the mixture. 

Whisk cream until it forms soft peaks. 

When the praline mixture is amber in colour and starting to smoke, pour nuts into the mixture, add the espresso powder, swirl the pot to combine and pour into a lined tray. The praline mixture will be extremely hot so be careful. 

Fold ⅓ cream mixture into the coffee mixture, use a spatula to fold through. Add remaining cream and fold through to mix until it achieves a smooth, mousse like consistency. 

Line the outside of 5 soufflé moulds with baking paper and a little tape so that the baking paper sits higher than the mould. Divide the mixture between the moulds, pouring at least a centimetre taller than the mould. Set in the freezer overnight. 

Remove the baking paper to serve and top with cut up shards of praline.