• TO DRINK: A citrusy Sauterne (French sweet wine) goes exceptionally well with fruit-flavoured desserts

    Mandarine Napoleon parfait with crushed speculoos biscuits, poached pears and chocolate sauce

    Serves: 4 – 6
    Cooking Time: 15 mins plus extra to freeze


    • 5 large eggs
    • 5 egg yolks
    • 250g castor sugar
    • 130g Mandarine Napoleon
    • orange liqueur
    • 750ml (3 cups) whipped cream



    Whisk the eggs and sugar over a bain-marie until thick and creamy. Put this mixture into a kitchen mixer and whisk until room temperature, about 10 minutes.


    Fold in the liqueur and cream. Freeze overnight. You do not need an ice-cream machine – you can simply put it in a container in the freezer.