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Creamy macaroon parfait

A mouth-watering macaroon parfait of Amaretti, dried figs and pumpkin walnut jam. Your guests will talk about this dessert for a long time to come.

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  • 6 persons
  • 30
  • Dessert
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Recipes from Oil & Vinegar

Christmas is not only the best season of the year, but also the tastiest. Whether you stand in the kitchen for hours to put an outstanding meal on the table or just keep it low-key and easy as possible: at Oil & Vinegar you’ll find everything to make your Christmas dinner special. And you can even do that with only one product.

  • 4 eggs
    8 tbsp sugar
    14 fl. oz whipping cream
    1 jar Delizia di miele con pesca
    4 ½ oz Amaretti refill cookies
    ½ cup amaretto
    ¼ cup Vincotto Vinegar Fig
    2 oz dried figs
    ½ jar Pumpkin & walnut jam

  • Crumble the Amaretti. Preferably into uneven pieces because this gives the parfait
    a crunchy bite. Store the crumbled biscuits in the freezer. Whip the whipping cream until a bit
    more fi rm than yogurt and store in the refrigerator.

    Mix the eggs with the sugar and honey. Whip over a double boiler until nice and fl uffy.
    Take off the heat and whip until even more fl uffy: until almost white. Next, carefully
    mix the whipped cream into the mixture and add the crumbled amaretti at the very
    last moment. Leave a couple of crumbs. Keep these crumbs for garnishing. Pour the
    mixture into a baking tin and allow to fi rm up in the freezer for at least 12 hours.

    Boil the Amaretto until the alcohol has evaporated and then add the fi g vinegar.
    Cut the fi gs into small pieces and boil until soft. Set aside to cool.

    Cut the parfait into slices and serve on a plate. Decorate each slice with the
    fi g-amaretto mixture and some Pumpkin & Walnut Jam. Finish with the remaining
    biscuit crumbs.

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