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Dom's Stollen Parfait

A fantastic Christmassy twist on this indulgent dessert


Whip the cream to a soft peak and keep in the fridge until required later in the recipe.

Add the sugar and water into a heavy based saucepan and bring up to 121°c.

Separately, whisk the egg yolks and very slowly add the sugar syrup. Continue whisking until the eggs are fluffy and have cooled down to room temperature.

Add the stem ginger, dried fruits and a good pinch of mixed spice to the egg mix, then gently fold in the whipped cream.

Line a loaf tin with baking paper (allowing extra to ensure easy removal from the tin).

Pour the mixture into a lined loaf tin and freeze for a minimum of 5 hours or overnight.

To serve and present, remove the parfait from the tin, garnish with the toasted flaked almonds and a few more sour cherries. Slice, serve immediately and enjoy!

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150g golden caster sugar

3 tablespoons water

6 large egg yolks

500ml double cream

50g sour cherries

50g raisins

50g lemon peel

40g stem ginger

50g orange peel

1 teaspoon mixed spice

80g toasted flaked almonds

This recipe is taken from...

River Cottage HQ