YO U R K I TC H E N Hands-on Time 40 minutes, plus cooling, chilling and freezing Cooking Time about 25 minutes Serves 12 FOR THE SHORTBREAD BASE 50g unsalted butter, softened, plus extra to grease 15g castor sugar 100g plain flour FOR THE PARFAIT 397g tin caramel 2 large egg whites 100g castor sugar 300ml double cream FOR THE CHOCOLATE LAYER 100g plain chocolate, finely chopped 50g golden syrup 200ml double cream fudge chunks, to decorate (optional) gold leaf, to decorate (optional) 1. Preheat oven to 180°C. Lightly grease base and sides of a 900g loaf tin and line 2 x 400ml tins coconut milk 200g castor sugar 100g desiccated coconut, plus extra to scatter 175g plain chocolate, finely chopped 1. Line a 21cm square tin with 3 layers of clingfilm (leaving overhang). In a large bowl, whisk coconut milk and castor sugar until sugar dissolves. Stir in desiccated coconut, then pour into prepared tin. Freeze until solid (about 4 hours). 2. Once frozen solid, remove with baking paper, making sure paper comes at least 3cm higher than sides of tin. 2. To make the shortbread, mix butter and castor sugar in a medium bowl until smooth and fluffy. Stir in flour (with a spoon or fingertips) until mixture begins to form large clumps. Press into base of prepared tin in an even layer and smooth with back of spoon. Prick all over with a fork and chill for 15 minutes. 3. Bake shortbread for 20 minutes until golden and sandy to touch. Cool in tin. 4. When tin is cool, make parfait. Set aside 3 tbsp of the caramel to use as decoration. Beat egg whites in a large grease-free bowl with a hand-held electric whisk until stiff peaks form. Gradually beat in castor sugar, whisking well after each addition – the meringue should be thick and glossy. 5. In a separate bowl, whisk cream until just holding its shape. Fold cream into meringue bowl. Next, fold through remaining caramel, leaving a few lumps and streaks dispersed throughout. Pour mixture over shortbread, spreading to level. Freeze for 3 hours. 6. When parfait has had its freezing time, put chocolate and golden syrup into a medium heatproof bowl. Heat cream in a pot until almost boiling, then pour into chocolate bowl, leave for a few minutes, then stir until smooth. Leave until just warm, then pour over parfait layer, tilting tin to level. Sprinkle over fudge chunks, if using. Freeze again to set – at least 2 hours or overnight. 7. Remove tin from freezer 10 minutes before serving. Transfer to a serving plate, drizzle over reserved caramel and decorate with gold leaf, if using. Serve immediately in slices. EACH SERVING About 1 940kJ, 4g protein, 30g fat (19g saturated), 43g carbohydrate (37g total sugars), 1g fibre. GET AHEAD Prepare to the end of step 6. Cover and freeze for up to a month. Complete recipe to serve.