Almond parfait, or parfait di mandorle, is a Sicilian semifreddo studded with crunchy almond brittle. It is usually served with melted dark chocolate; here we pour our orange topping over it instead, for a fresh, citrusy contrast.

You make it ahead and freeze it for at least six hours, which makes it ideal for dinner parties. Prefer the chocolate version? Use our chocolate topping. For another dessert with our orange topping, try Zeppole di Riso.

Difficulty: Easy
Course: Dessert
Time: Prep 30 min · Freeze at least 6 h
Made with: Orange topping

Ingredients for almond parfait

Almond brittle

100 g almonds
100 g sugar

Parfait

3 eggs
120 g sugar
2 tbsp Marsala
500 ml cream

To serve

About 110 g orange topping

How to make almond parfait

1. Brittle Chop the almonds roughly. Caramelise the sugar in a non-stick pan, stir in the almonds, spread the mixture on baking paper and leave it to cool completely.
2. Yolks Separate the eggs. Whisk the yolks with the sugar for about 10 minutes, adding the Marsala as you go.
3. Fold Whip the whites to stiff peaks and the cream until soft but stable. Fold both gently into the yolk mixture.
4. Add the crunch Chop the cold brittle and fold in about two-thirds of it. Keep the rest for the top.
5. Freeze Pour into a mould lined with cling film and freeze for at least 6 hours, or overnight.
6. Serve Turn it out, pour our orange topping over and scatter the remaining brittle.

Try it with…

Chocolate topping – the classic chocolate pairing
Salty caramel topping

Did you know?

Several Sicilian pastry chefs of the 1960s are credited with it, including the Cascino brothers of “La Botte” in Monreale.
It was first called “Alì Pascià”, after a turban-shaped topping of caramelised almonds.
The Cascino brothers’ first version was coffee-flavoured.
A pour of hot chocolate is one of its classic finishing touches.