• 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.