We made this using a Breville ‘The Bakery Boss’ Luxe Mixer from Harvey Norman with its revolutionary double scraper beater that wipes the sides and bottom of the bowl with every turn, cutting mixing time by up to 60%.
Preparation time 45 mins plus overnight freezing
Cook time 30 mins
Cooking oil spray, to grease
75g butter, chopped
1 cup brown sugar, firmly packed
6 free-range egg yolks
300ml thickened cream, whipped to soft peaks
50g mini meringues, roughly broken, plus extra to garnish
Soft nougat pieces, to serve
Dark caramel sauce
1 cup caster sugar
125ml thickened cream
100g flaked almonds, toasted
1 cup caster sugar
1 cup water
Step 1 Grease an 8cm x 22cm rectangular terrine tin with cooking oil, then line base and sides with baking paper so paper extends 3cm above the side of the tin. Combine butter and water in a small heavy-based saucepan over low heat, until butter has melted. Add brown sugar and stir over low heat until sugar has dissolved and mixture is smooth.
Step 2 Meanwhile, put egg yolks into the bowl of an electric mixer and beat with whisk attachment until pale and thick.
Step 3 Pour the hot brown sugar mixture into the yolk mixture in a slow, steady stream, beating constantly for about 10 minutes or until mixture is thick and has cooled to room temperature.
Step 4 Gently fold in whipped cream and meringue until well combined.
Step 5 Spoon mixture into prepared tin, smooth surface and freeze for 6 hours or overnight.
Step 6 Meanwhile, make dark caramel sauce. Combine sugar and water in a small saucepan over medium heat. Cook, stirring, until sugar is dissolved. Bring to the boil. Boil, without stirring, for 8 to 10 minutes or until mixture becomes golden, brushing down side of pan with cold water if sugar crystals start to form. Remove from heat and add cream (take care, mixture will splutter). Return to heat, reduce heat to low and cook, stirring, for 1-2 minutes or until sauce has thickened slightly. Transfer to a medium freezer-safe bowl and freeze for 30 minutes until cooled.
Step 7 Meanwhile, make praline. Line an oven tray with baking paper. Spread almonds over tray. Combine sugar and water in a small saucepan over medium heat. Cook, stirring, until sugar is dissolved. Bring to the boil. Boil, without stirring, for 8 to 10 minutes or until mixture becomes golden, brushing down side of pan with cold water if sugar crystals start to form. Working quickly, pour hot toffee over nuts, to coat. Set aside for 15 minutes or until set. Break praline into large shards. (Praline can be made the day before, then stored in an airtight container.)
Step 8 To serve, invert parfait onto a serving platter and remove baking paper. Top with praline shards, nougat and extra mini meringues. Drizzle a little of the caramel sauce over the top and serve immediately.