Brandy snap coffee cups

This coffee parfait is a real winner – unctuously decadent and no need to churn!

SERVES 8 PREP 35min, plus freezing, cooling and softening COOK about 12min

FOR THE COFFEE PARFAIT

• 5 medium egg yolks

• 125g (4oz) icing sugar, sifted

• 500g tub mascarpone cheese

• 2tsp vanilla extract

• 3tbsp cold strong coffee

• 11/2tbsp rum (optional)

FOR THE BRANDY SNAP CUPS

• 60g (21/2oz) unsalted butter

• 2tbsp golden syrup

• 60g (21/2oz) caster sugar

• 60g (21/2oz) plain flour

• 1/2tsp ground ginger

TO DECORATE (OPTIONAL)

• Chocolate espresso beans

• Cocoa powder, to dust

1 Start by making the coffee parfait. Whisk the egg yolks and icing sugar in a medium bowl with a handheld electric whisk until thick and moussey – about 5min. Beat in the mascarpone, vanilla, coffee and rum (if using). Transfer to a freezer-proof container and freeze until solid – about 4hr.

2 Make the brandy snap cups. Heat butter, syrup and sugar in a medium pan until melted and smooth. Set aside to cool to room temperature – about 20min.

3 Preheat oven to 190°C (170°C fan) mark 5 and line 2 large baking trays with baking parchment. Sift the flour and ginger into the butter mixture and stir to make a thick paste.

4 Dollop 8 x 1tbsp of the brandy snap mixture on to the lined baking trays, spacing well apart (the brandy snaps spread a lot). Bake for 7-8min until deep golden and lacy.

5 Allow to cool for a few minutes on the trays until firm but still pliable. Working quickly, and one at a time, lift off a brandy snap and gently press into a teacup/ramekin to make a bowl shape, then leave to set. Repeat with remaining brandy snaps (if they have hardened too much before shaping, return tray to oven for a minute to resoften). Once set, transfer brandy snap cups to a wire rack to cool completely.

6 To serve, allow the parfait to soften at room temperature for 20min. Scoop into balls and serve in the brandy snap cups. Decorate with chocolate espresso beans and cocoa powder, if you like.

GET AHEAD Make to end of step 1 up to 1 week ahead and leave parfait in freezer. Make brandy snap cups up to 1 day ahead. Store in an airtight container at room temperature. Complete recipe to serve.