Caramelised apple parfait with cinnamon toffee sauce served on a board

Caramelised apple parfait with cinnamon toffee sauce

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(4 ratings)

Prep: 40 mins Cook: 10 mins plus freezing

A challenge

Serves 8-10

Put the extra effort into making this apple parfait and you'll be rewarded with a light, frozen dessert that has all the flavour of a tarte tatin. It's perfect for a dinner party

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving (10)

  • kcal445
  • fat17g
  • saturates9g
  • carbs62g
  • sugars56g
  • fibre1g
  • protein4g
  • salt0.3g
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    For the parfait

    • 6 Granny Smith apples, peeled, cored and cut into eighths



      Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

    • 150g demerara sugar
    • 100ml brandy



      Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

    • 3 eggs



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 125g caster sugar
    • 150ml double cream
    • 10 digestive biscuits, crushed, to serve

    For the cinnamon toffee sauce

    • 200g dark brown soft sugar
    • 25g butter, chopped



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 50ml double cream
    • 50ml cloudy apple juice
    • ½ tsp ground cinnamon



      A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…


    1. Tip the apples, demerara sugar and brandy into a pan, bring to the boil and simmer for 12-15 mins until caramelised and sticky, then leave to cool. Scoop about a third of the wedges out of the sauce and set aside, then use a blender or food processor to purée the rest of the apples and sauce, then set aside.

    2. Separate the eggs and tip the yolks into a large metal bowl. Set aside the whites for later. Dissolve 100g of the caster sugar in a medium saucepan with 120ml boiling water. When clear, bring to the boil and put a sugar thermometer in the pan. Meanwhile, whisk the yolks in a bowl with an electric mixer until creamy. When the sugar syrup reaches 120C, remove from the heat at once. With the mixer running, drizzle the syrup onto the yolks and beat, on full speed for 3-5 mins until you have a firm yellow foam. Leave to cool, whisking occasionally.

    3. Whisk the egg whites in a clean bowl with a clean whisk until they form stiff peaks, then whisk in half of the remaining caster sugar and continue to whisk for 30 seconds, then add the rest of the sugar and continue whisking until stiff peaks have formed again. In a third bowl, whisk the cream until soft peaks form. Gently fold the apple purée through the egg yolk mixture, then fold that through the egg whites and lastly fold that mixture through the whipped cream. Keep on folding until everything is fully combined. Pour into a 900g loaf tin lined with cling film and freeze overnight. Can be made two weeks in advance and kept frozen.

    4. To make the sauce, tip the sugar and butter into a saucepan and heat until it starts to melt. Once the sugar begins to bubble, add the cream, water, apple juice and cinnamon, cook out for a minute, then cool to room temperature. When ready to serve, turn out the parfait, top with the reserved apple wedges and the digestive crumbs, then drizzle over the toffee sauce.

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    Comments, questions and tips

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    19th Apr, 2020
    Incomplete recipe with regard to the water in the sauce. Other than that, the parfait is nice.
    5th Jan, 2020
    I made the parfait in advance. I also froze the caramelised apple slices. I served as slices on individual plates, I topped with the apple slices, toffee sauce and sprinkled with biscuits. It looked and tasted lovely. I was able to use the parfait for two separate occasions. It made 10 slices. The only thing I’d say is the first step of caramelising the apples took closer to half an hour. I think I just added a splash of water to the sauce and it turned out fine.
    22nd Dec, 2019
    Made this and have never used so many bowls !! All in all a nice recipes my main problem was a small enough saucepan for the sugar syrup to be made in and the " missing " water in the sauce Don't think I d bother again
    20th Dec, 2019
    how much water required for the sauce it doesn't say in the recipe??
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