Panettoncino parfait

Total time: 4hr 37m
Preparation Time: 30m

For 8 portions

Nutritional Information

Contains 289 Kcal, 5g Protein, 32g Carbohydrates, 16g Fat


  • Parfait
  • 2 fresh egg yolks
  • 1 tbsp sugar
  • 2 panettoncino (approx. 180 g) roughly chopped
  • 2 dl full cream, beaten until stiff
  • 2 fresh egg white
  • 1 pinch salt
  • Toasted panettoncino
  • 1 tbsp olive oil
  • 1 tbsp icing sugar
  • 1 panettoncino (approx. 90 g)
  • Orange sauce
  • 2 tbsp maple syrup
  • 1 organic orange, zest thinly peeled and cut into thin strips, use all of the juice
  • 5 tbsp bitter orange marmalade
  • Utensils
  • One loaf tin (approx. 22 cm), brushed with a little oil and lined with cling film.

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  • Parfait

    Beat together the egg yolks and sugar using the whisk on a hand mixer until the mixture becomes lighter in colour. Carefully fold the whipped cream and panettoncino into the mixture. Beat the egg whites with the salt until stiff, add the sugar, continue beating until the egg whites turn glossy, carefully fold into the mixture using a rubber spatula. Transfer the mixture to the prepared tin, cover and freeze for approx. 4 hrs.
  • Toasted panettoncino

    Place the pieces of panettoncino on a tray lined with baking paper, brush with oil and dust with icing sugar. Bake for approx. 7 mins. in the centre of an oven preheated to 180°C.
  • Orange sauce

    Bring the orange juice and maple syrup to the boil in a stainless steel pan. Add the orange peel, simmer for approx. 5 mins., strain, return the liquid to the pan, set aside the orange peel. Add the orange jam to the liquid, bring to the boil while stirring, turn down the heat, reduce the sauce a little, return the peel to the pan. Serve the sauce with the parfait.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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