Coffee & Ginger Parfait with Ginger Macadamia Praline

Serves 8



  • 2 egg, yolks and whites separated
  • 150g caster sugar
  • 300lm cream
  • 2 tsp instant coffee
  • 60ml Ginger Refresher Cordial


  • 2/3 cup caster sugar
  • 1/3 cup Ginger Refresher Cordial
  • ½ cup macadamia nuts


  1. Add 2 tablespoons of water to 250g of sugar in a clean pot. Bring to the boil and cook until it turns a dark honey colour (160 degrees if using a thermometer) to become toffee.
  2. Toast macadamias in the microwave on high for 1 min. Put the nuts into the toffee. Pour out onto a tray lined with silicone paper and set aside in the freezer until needed.
  3. Whisk egg yolks instant coffee and 75g sugar until it’s a custard consistency then add 60ml ginger refresher cordial and mix again.
  4. Whisk egg whites to soft peaks then gradually add 75g sugar until thick and fluffy.
  5. Whish cream until soft peaks form.
  6. Fold the custard mixture through the cream then fold the meringue through in 3 batches.
  7. Freeze in a tin lined with glad wrap for 12 hours or overnight.