Rum Parfait

Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

    • Ready in

      15 min

Appears in
The Times Cookery Book

By Katie Stewart

Published 1974

  • About

Ingredients

  • 4 eggs
  • 3 oz (75 g) castor sugar

Method

Separate the eggs, cracking the yolks into a large mixing basin and the whites into a second basin. Add the sugar to the egg yolks and, using a wooden spoon, beat until light and creamy. Stir in the rum and the toasted almonds. Lightly whip the cream and stiffly beat the egg whites. Fold the cream and then the egg whites into the mixture. Blend gently but thoroughly. Pour into a