This is an elegant dessert that relies on the energizing powers of coffee and chocolate to liven up the mood. It is creamy and very rich, and therefore best served in small quantities.

　　This recipe was excerpted from 'Tava: Eastern European Baking and Desserts From Romania & Beyond' by Irina Georgescu. Buy the full book on Amazon.

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What you’ll need

　　Chevron

　　Chevron

　　7-Inch Cake Pan

　　$12 At Amazon

　　Instant Coffee

　　$7 $6 At Amazon

　　Heatproof Bowl

　　$21 At Amazon

　　Hand Mixer

　　$150 At Amazon

　　Balloon Whisk

　　$11 At Amazon

　　

Ingredients

Makes 28

　　2 Tbsp. powdered instant coffee

　　80 ml (5 Tbsp.) just-boiled water

　　4 large eggs, yolks only

　　50 g (¼ cup) golden superfine sugar

　　50 ml (3 Tbsp.) coffee liqueur (or orange liqueur for a different flavor)

　　200 ml (scant 1 cup) heavy cream

　　50 g (2 oz) dark chocolate

　　

Step 1

Combine the instant coffee with the water and stir well until it dissolves. Alternatively, if you have a coffee machine, you can make 80 ml (5 Tbsp.) of very strong espresso instead.

　　

Step 2

Whisk the egg yolks with the sugar in a heatproof bowl, then place it over a pan of simmering water. Add the instant coffee and whisk until thick and smooth. Take off the heat and keep whisking until it cools a little, add the coffee liqueur, and place in the refrigerator to cool completely.

　　

Step 3

Add the heavy cream and whisk it into the egg and coffee mixture, preferably with a handheld mixer.

　　

Step 4

Line a 7-inch cake pan with plastic wrap, leaving some overhang, and pour in the mixture. Freeze until needed.

　　

Step 5

To serve, remove from the tin using the plastic wrap to lift and allow parfait to soften slightly. Grate dark chocolate on top, then slice into wedges and serve.

　　Excerpted with permission from Tava by Irina Georgescu, published by Hardie Grant London, November 2022. Buy the full book from Amazon or Hardie Grant.