FOLLOW US
MENU

ESPRESSO PARFAIT

Ingredients:

1 (320 g) pack broas
chocolate shavings for garnish

COFFEE LIQUEUR:

2 tbsp rum
1 tbsp SAN MIG BARAKO 3-in-1 COFFEE
1 cup water

ESPRESSO:

4 pc MAGNOLIA BROWN EGGS, use egg yolks only
1/3 cup sugar
1 (225 g) pack MAGNOLIA CREAM CHEESE, softened
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM, chilled
1 tbsp PRIMERA LIGHT BRANDY
1 tbsp SAN MIG BARAKO 3-in-1 COFFEE
1/2 tsp unflavored gelatin, dissolved in 6 tbsp MAGNOLIA FRESH MILK

ADDITIONAL MATERIALS:

5-6 pc sundae cups

Procedure:

  1. For the espresso, beat egg yolks and sugar. Add cream cheese and cream then beat until fluffy.
  2. Combine brandy and coffee then add to cream cheese mixture. Mix well. Add gelatin mixture.
  3. Combine coffee liqueur ingredients and set aside.
  4. Prepare sundae cups. Brush each lady finger with coffee liqueur. Put 2 tbsp of espresso in each cup then top with lady fingers. Layer again with 2 tbsp coffee liqueur. Repeat procedure with remaining cups. Chill for 45 minutes. Top with chocolate shavings first before serving.
Makes 5-6 servings.
Share This Recipe

More Madalicious Things For You

UBE PANCAKES WITH CREAM CHEESE SAUCE
MANGO CREAM REF CAKE
CASTELLA CAKE
CREMA & ICE CREAM COFFEE
DELICIOUS BABY BACK RIBS IN CLASSIC BBQ SAUCE
VEEGA MEAT-FREE SISIG
CALLOS
GARLIC HONEY GLAZED MEAT-FREE NUGGETS

By supplying the information via this form and clicking the "I Accept" button, I affirm that I have read, understood and hereby accept the terms of the San Miguel Food Group Website Privacy Statement and Data Privacy Policy and that I hereby consent to the collection, storage, and processing by the San Miguel Food Group and any third party it authorizes, including its affiliates and their respective officers, employees, agents, representatives and personnel of such information disclosed.