Layered rum & coffee parfait

This pudding is ready to serve straight from the freezer, making it the ideal treat to have on standby.

SERVES 10 PREP 20min, plus (overnight) freezing

• 75g (3oz) amaretti biscuits

• 3 medium egg whites

• 150g (5oz) caster sugar

• 1tsp vanilla extract

• 150g (5oz) mascarpone

• 150ml (¼ pint) double cream

• 1½tsp instant espresso or coffee powder

• 1tbsp dark rum

• Caramel dessert sauce, to serve

1 Dampen a 900g (2lb) loaf tin with a little water and line with clingfilm, making sure there is an overhang at the edges. Whizz 50g (2oz) amaretti biscuits in a food processor to make coarse crumbs. Set aside.

2 Put egg whites into a medium bowl and beat with a handheld electric whisk until forming stiff

peaks. Gradually add sugar, whisking constantly, until mixture is thick and glossy. Set aside.

3 In a separate large bowl, whisk vanilla extract and mascarpone together briefly until smooth, then add cream and whisk until mixture holds its shape. Stir a large spoonful of the egg whites into the cream mixture to loosen, then, using a large metal spoon, fold in remaining egg whites.

4 In a clean bowl, stir the espresso or coffee powder with 1½tsp warm water to dissolve coffee. Tip ⅓ of the parfait mixture into the coffee bowl and fold gently to combine. Add rum to the unflavoured parfait bowl and fold gently to combine.

5 Spoon half the rum parfait into the lined tin and level. Scatter over half the amaretti crumbs. Spread over coffee parfait and scatter over remaining crumbs,

then finish with the remaining rum parfait, levelling it.

6 Wrap the whole tin in clingfilm and freeze until it is solid; at least 6hr or preferably overnight.

7 To serve, roughly crush remaining amaretti biscuits. Unwrap tin to expose the surface of the loaf. Dip bottom of tin in cold water for a few seconds to loosen, then dry. Invert parfait on to a serving plate and carefully remove tin and clingfilm. Scatter crushed biscuits over the top, drizzle with caramel sauce and serve in slices.

TO FREEZE Make to end of step 6, up to 1 month ahead. Complete recipe to serve.

PER SERVING (WITHOUT CARAMEL SAUCE): CALS 239; FAT 16G; SAT FAT 10G; CARBS 21G