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You can use the fruit of your choice to cover the top of the parfait.


225g Madeira cake
75ml amaretto
5 medium egg yolks
125g golden caster sugar
426ml double cream
canned cherries in syrup


  1. Slice the Madeira cake into 1cm thick slices, use this to line a 20cm cake tin, brush with 2tbsp of the amaretto.
  2. Vigorously beat the sugar and egg yolks in a bowl, use an electric whisk if you have one.  When the mixture is pale and thick gradually stir in the remaining amaretto.
  3. In a separate bowl whisk the cream until it forms soft peaks, then fold in the egg mixture.
  4. Pour into the cake tin, cover with cling-film and freeze over-night.
  5. Remove from freezer 10 minutes before serving, add the cherries to the top.

It is easier to slice the parfait using a knife that has been warmed in hot water.