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Chefs Linda Franz and Bevan Smith present this delicious dessert.



  • 1.

    Place sugar and six tablespoons of water in a saucepan over low heat, bring to the boil then let simmer for approximately five minutes, or until syrup reaches softball stage (112° Celsius on sugar thermometer).

  • 2.

    In a mixing bowl, whisk egg yolks until pale and fluffy.

  • 3.

    Gradually drizzle the sugar syrup into egg yolks, whisking constantly until it combines.

  • 4.

    Cool to room temperature.

  • 5.

    Once egg mixture has cooled, fold in honey, Cointreau, vanilla essence and orange zest.

  • 6.

    Whip cream until soft peaks form and fold into mixture.

  • 7.

    Lightly grease mould and line with baking (silicone) paper.

  • 8.

    Pour mixture into mould then freeze.

  • 9.

    For figs, place sugar and half a cup of water in a heavy based pan over high heat and cook until mixture is quite a dark caramel, taking care not to burn.

  • 10.

    Remove pan from heat and add orange juice carefully.

  • 11.

    Return to heat and stir until mixture is smooth.

  • 12.

    Gently stir through chopped figs and set aside to infuse.

  • 13.

    Allow the syrup to cool slightly, then strain.

  • 14.

    To make glass biscuits, preheat oven to 160°Celsius.

  • 15.

    In a small saucepan, over very gentle heat, melt butter with sugar, vanilla and glucose, stirring constantly.

  • 16.

    Transfer mixture to a bowl, add flour and stir until mixture comes together.

  • 17.

    Set aside to cool.

  • 18.

    Shape cooled mixture into marble sized balls, approximately 2cm in diameter.

  • 19.

    Place on a greased baking tray, leaving 4cm to 5cm between balls to allow spreading.

  • 20.

    Cook for 10 minutes (the mixture will spread like a brandy snap).

  • 21.

    Cool biscuits on the tray, then lift off and store in an airtight container until required.

  • To serve:

  • 1.

    To serve, run the bottom of the mould briefly under a little warm water, then place upside down on cutting board.

  • 2.

    Gently tap the parfait out of the mould and peel back the lining.

  • 3.

    Slice parfait with a hot knife approximately one and a half centimetres thick.

  • 4.

    Place a quartered fig to one side of each plate and spoon over with caramel sauce.

  • 5.

    Rest a slice of the parfait against the figs.

  • 6.

    Dust glass biscuit with icing sugar and place on plate.


Grilled peaches or a mango and glacé ginger salad can also be substituted for the figs.

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Andrew Graham

Sparkling Whites, Pinot Gris and Dessert Wines are the best wines to pair with Cointreau Parfait with Figs.


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