MILLIONAIRE’S SHORTBREAD PARFAIT
An indulgent caramel layer sandwiched between shortbread and decadent chocolate – who could resist?
Hands-on time 40min, plus chilling, cooling and freezing. Cooking time about 25min. Serves 12
for the shortbread base
◆ 50g (2oz) unsalted butter, softened, plus extra to grease
◆ 15g (½oz) caster sugar
◆ 100g (3½oz) plain flour for the parfait
◆ 397g tin Carnation Caramel
◆ 2 large egg whites
◆ 100g (3½oz) caster sugar
◆ 300ml (½ pint) double cream for the chocolate layer
◆ 100g (3½oz) dark chocolate, finely chopped
◆ 50g (2oz) golden syrup
◆ 200ml (⅓ pint) double cream
◆ Fudge chunks, to decorate, optional
◆ Gold leaf, to decorate, optional
1 Preheat oven to 180°C (160°C fan) mark 4. Lightly grease base and sides of a 900g (2lb) loaf tin and line with baking parchment, making sure it comes at least 3cm (1¼in) higher than the sides of the tin. 2 To make the shortbread, mix butter and 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 15min. 3 Bake shortbread for 20min until golden and sandy to touch. Cool in tin.
4 When tin is cool, make parfait. Set aside 3tbsp of the caramel to use as decoration. Beat egg whites in a large grease-free bowl with a handheld electric whisk until stiff peaks form. Gradually beat in sugar, whisking well after each addition – the meringue should be thick and glossy. 5 In a separate bowl, whisk cream until it’s just holding its shape. Fold cream into meringue. Next, fold through remaining caramel, leaving a few lumps and streaks dispersed throughout. Pour the mixture over shortbread, spreading with the back of a metal spoon to level. Freeze for 3hr. 6 When the parfait has had its freezing time, put the chocolate and golden syrup into a medium heatproof bowl. Heat the cream in a pan until almost boiling, then pour into the chocolate bowl, leave for a few min, then stir until smooth. Leave until just warm, then pour over the parfait layer, tilting the tin to level. Sprinkle over the fudge chunks, if using. Freeze again to set – at least 2hr, or overnight. 7 Remove the tin from the freezer 10min before serving. Transfer to a serving plate, drizzle over the reserved caramel and decorate with gold leaf, if using. Serve immediately in slices. GET AHEAD Make to the end of step 6. Cover and freeze for up to 1 month. Complete recipe to serve.