White Chocolate-Espresso Parfait

Preparation info

  • Difficulty


  • Serves


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

We incorporated some Amaretto di Saronno in the sauce for this white chocolate parfait to round out and jazz up the espresso flavor. Serve topped with crushed amaretti for some added crunch.


White chocolate ice cream

  • 18 ounces white chocolate, finely chopped
  • 12 large egg yolks
  • 1⅔ cups sugar
  • Pinch salt
  • cups milk
  • cups heavy (whipping) cream

Espresso-Amaretto Sauce

  • cups cold espresso
  • ½ cup Amaretto di Saronno
  • cups Chantilly Cream
  • 1 cup bittersweet chocolate shavings
  • ½ cup crushed amaretti cookies


To make the ice cream

Put the white chocolate in a stainless steel bowl. Place the bowl over a pot of simmering water and melt the chocolate, whisking until it is completely smooth and no pieces remain. Turn off the heat, but keep the bowl over the water to keep the chocolate warm.

Place the yolks in a large stainless steel bowl. Add the sugar and salt and whisk until smooth. Place the milk and cream in a heavy-bottomed saucepot. Scald the milk mixture and slowly whisk it into the egg mixture.

Stir in the reserved white chocolate.

Strain and refrigerate the ice cream base until cold.

Freeze according to ice cream machine manufacturer’s instructions.

Espresso-Amaretto Sauce

Combine the espresso and the amaretto in a pitcher.

To serve

Pour a little of the espresso-amaretto sauce in the bottom of six tall glasses. Scoop some white chocolate ice cream into the glasses and pour more of the sauce over the ice cream. Top with chantilly cream, shaved chocolate, and crushed amaretti.