Diesel Pump Parfait

Ingredients

• 400 ml heavy cream
• 4 eggs
• 100 g sugar
• 100 ml strong espresso
• 100 g dark chocolate
• 1 package ladyfingers
• 2 tbsp cocoa powder
• 50 g unsalted butter
• 1 sachet vanilla sugar
• pinch of salt

Method

1. Separate the eggs. Beat the yolks with sugar and vanilla sugar until fluffy.
2. Whip the cream with a pinch of salt until stiff.
3. Melt the chocolate with the butter in a bain-marie. Let cool slightly.
4. Mix the melted chocolate into the egg mixture.
5. Fold in the whipped cream.
6. Line a small loaf tin with plastic wrap.
7. Briefly dip the ladyfingers in espresso and lay a layer on the bottom of the tin.
8. Pour a layer of parfait over the ladyfingers.
9. Repeat until all is used, ending with a parfait layer.
10. Freeze for at least 4 hours.
11. Turn out the parfait onto a platter. Cut a small rectangle and place as the 'pump base'.
12. Dust the top with cocoa powder. Use a ladyfinger as the 'hose' and a half ladyfinger as the 'nozzle'.

Serving notes

• Serve on a long plate to keep the pump silhouette visible.
• Add an extra shot of espresso to each portion for a bitter finish.