Limoncello parfait

July 13, 2010 (Last Updated: January 11, 2019)
Limoncello parfait recipe

It’s both a pudding and a cocktail, so how can you go wrong? Limoncello parfait is the ultimate indulgence. 

Limoncello parfait

Serves: 6
Cooking Time: 15 mins plus 8 hours for freezing


  • 125ml (½ cup) sugar
  • 80ml ( cup) water
  • 4 large egg yolks
  • rind of 1 lemon, grated
  • 30ml (2 tbsp) lemon juice
  • 30ml (2 tbsp) limoncello
  • 300ml fresh cream, whipped
  • mint sprigs, to garnish



Dissolve the sugar in the water in a saucepan on the stove and simmer until thickened, about 5 minutes. Set aside.


In a large bowl, beat the egg yolks with the lemon rind, then gradually add the hot syrup in a thin stream, whisking continuously until the mixture has doubled in size. Whisk in the lemon juice and limoncello and gently fold in the whipped cream. 


Pour into a small loaf tin lined with baking paper and leave to set in the freezer for 8 hours or overnight.


Garnish with the mint sprigs and serve with a dessert biscuit.

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