Triple-Layered Vanilla, Chocolate and Peanut Butter Parfait

September 27, 2010


Try saying that tongue-twister name 10 times in a row…fast! I tried. And I failed.

Hi, I’m Karen and I have nothing else to do…

…except to satiate the sweet tooth! And this dessert – or rather, an excuse to abuse yourself silly with sugar – ticks all my boxes. Self-gratifying, yes. Over-the-top, yes. Excessive, heck yeah. And I like it that way.


Taking three of my favourite flavours – vanilla, chocolate and peanut butter – and putting them in a frozen parfait ménage à trois is my idea of self-indulgence. The reason for a parfait instead of an ice cream was because I couldn’t be bothered making three custard bases, chilling them all overnight and churning each of them separately. I only have one ice cream maker with one tiny bowl. Weep for me people! Parfaits and semifreddos are brilliant for those sans ice cream maker and there’s no need to make the hot custard base so you can enjoy them sooner. Just whip the egg yolks, add sugar syrup, fold with whipped cream and flavouring, freeze and et voila!

I made the one parfait base for both the chocolate and peanut butter and a separate one for the vanilla, just so I could fleck the base with a galaxy of beautiful vanilla beans. It’s a little more dense and creamy than an ice cream or semi-freddo but that adds to the calorific richness. I’m definitely not a model of healthy eating if I get in one of those moods.


And just because I’m not abused enough, I simply had to add a chocolate sauce made simply by thickened cream and chocolate melted together. And if you know me and this blog, there’s only one thing I love to do with said sauce… pour, baby, pour!

Hi, I’m Karen and I am a shameful food pornographer.



For the Peanut Butter and Chocolate Parfait 


Mousse Base

5 egg yolks
100ml water
150g caster sugar

150g dark chocolate (around 60% cocoa content), chopped
100g smooth peanut butter
300ml double cream or thickened cream

For the Vanilla Parfait

3 egg yolks
50ml water
75g caster sugar
1 tsp vanilla extract
1 tsp vanilla bean paste (see note)
150ml double cream or thickened cream

Note – Because there’s no need to heat cream and therefore no opportunity to steep a vanilla bean, I chose to use extract and paste instead.



Place water in a saucepan and pour the sugar in the middle of the water. Over low heat, stir until sugar has dissolved. Increase the heat and bring to a boil and cook for 7-10 minutes until slightly syrupy or 110°C on a sugar thermometer.

Meanwhile, when the sugar and water has boiled, start whipping your egg yolks so it pales and thickens. As soon as the sugar syrup reaches the temperature, take it off the heat, and while continuously whisking, slowly trickle the hot syrup on the side of the bowl so that it runs down slowly into the egg yolks as it is whisking. Be careful not to let any sugar syrup hit the beaters/whisk as it’s whisking otherwise you’ll be hit by molten projectiles of sugar.

When you’ve finished pouring, continue whisking for at least 5 minutes until the bowl is no longer hot and the egg mix is thickened and aerated. Set aside.

In two separate heatproof bowls over pots of gently simmer watering, melt the chocolate and peanut butter separately until melted and smooth. Take off the bain marie and set aside to cool for 5 minutes.

Divide the mousse base between the melted peanut butter and chocolate. Fold each one until combined and place in the fridge to cool.

Whip up the double cream until soft peaks. Divide the cream amongst the two cooled mousse bases and fold until combined. Line a large loaf tin with glad wrap and pour in the peanut butter parfait, level and freeze for at least a couple of hours. Place the chocolate parfait in the fridge in the meantime.

After it has mostly frozen, layer on the chocolate layer on top of the peanut butter, level and freeze again.

While the PB and chocolate parfaits are freezing, make the vanilla parfait in exactly the same method (adding the vanilla extract and paste to the egg yolks and whisking altogether before adding the sugar syrup, cooling and folding with whipped double cream).

Layer the vanilla on top of the chocolate, level and whack it back in the freezer again.

When ready, unmould from the tin onto a plate and place back in the freezer. When ready, slice with a hot knife to serve.

Print this recipe!

Recipe adapted on a basic parfait recipe by Gordon Ramsay.


{ 54 comments… read them below or add one }

kip okrongly November 8, 2013 at 06:38

UPDATE! I solved the parfait not setting problem – turns out my freezer wasn’t cold enough. I put it in our downstairs freezer and it set up like a dream. SO delicious. Rather than the peanut butter, I made one of the layers salted caramel. I made up a caramel sauce recipe (found here: and substituted it exactly like the peanut butter (100g softened over a double boiler). DIVINE! Thanks again :)


Citrus and Candy November 9, 2013 at 23:15

Oh awesome! And phew! And omg, salted caramel would be so amazing too. Glad it worked out Kip and thank you for the lovely comments! x


kip okrongly November 8, 2013 at 03:41

Hi! I made this recipe recently and had a question… The three bases are DELICIOUS, but don’t really seem to set up in the freezer. While your photo makes the layers look quite dense, mine were very airy and just didn’t ever seem frozen solid (even after being in the freezer overnight). Any thoughts? I’ve read some other recipes where they cook the egg yolk and sugar mixture again until it thickens (to 170 fahrenheit), do you think that would help? This is SUCH a lovely dessert, I would be thrilled if I could get it to set up more firmly!
Thanks for sharing your amazing creations!


sam cooks larder November 3, 2010 at 09:29

i have a confession…. this recipe has been driving me so so crazy that I have just dipped a spoonful of peanut butter into a rich dark chocolate sauce I made a few days ago. Hoping this will get me through until I can get some time to make the real thing! I think I might try it with crunchy peanut butter?


Kathryn October 6, 2010 at 20:09

That looks so amazingly decadent and delicious! I love peanut buttery desserts :) My co-blogger recently made peanut butter bars with chocolate ganache and they were amazing!


Thanh October 5, 2010 at 10:44

Wow, looks delicious. I'm a food pornographer too.


peasepudding October 3, 2010 at 08:26

Wow, fabulous dessert and beautiful photograph. I just have to try this one!


breadetbutter October 2, 2010 at 15:02

OMG this looks amazing. Food porn, indeed. *licks lips*


Lisa October 2, 2010 at 04:22

Damn Karen! Now I'm drooling uncontrollably. Anything peanut butter and chocolate is my biggest weakness. Looks incredible!


Elizabeth October 1, 2010 at 15:41

Wow…I am actually salivating at 8 in the morning for that. Want! Soo soo very bad…but so very deliciousness looking. Oh my!


bridget October 1, 2010 at 14:05

Oh. My. Goodness.


Debby October 1, 2010 at 08:58

The photos looked amazing ;)


anda October 1, 2010 at 07:26

When I saw the photo on TasteSpotting, my jaw felt instantly. It looks absolutely insanely delicious.


Cherine October 1, 2010 at 06:46

Oh my, this is insanely mouthwatering!! Gorgeous shots too!!


forager October 1, 2010 at 05:54

Absolutely stunning food porn!


Kenna September 30, 2010 at 16:50

Gorgeous, nothing short of inspirational!


Zahra September 29, 2010 at 16:08



emiglia September 29, 2010 at 07:07

Christ on a cracker… that is INSANE! I want, I want!!!


Molly Drexelius September 28, 2010 at 20:45

scrumptious! thanks for the inspiration :)


Mary September 28, 2010 at 15:32

OH MY! I'm actually drooling… and it's only breakfast! This looks divine! Bookmarked!

I just love your site!!

Mary xo
Delightful Bitefuls


Lisa September 28, 2010 at 04:45

That looks heavenly. I can easily imagine making that for dessert when I want to impress someone.


Ladybird September 28, 2010 at 04:12

Phwoooarr! I think I just drooled on the keyboard – oops!


Rhonda September 27, 2010 at 22:18

ohh Karen this looks absolutely delectable!!! yumm!!!!


catty September 27, 2010 at 20:14

STUNNING dessert and such lovely food pornography! I love chocolate, vanilla and peanut butter too! I'd even add salted caramel to it hehehe :)


amy September 27, 2010 at 17:14

Hi, I am Amy and I love you Karen, you shameful food pornographer! That is absolute <3!
P.S chocolate abuse me anytime. i'll take the bruises, i'll take the scars.


Poires au Chocolat September 27, 2010 at 15:51

Oh my. You really are the queen of food porn.



katie September 27, 2010 at 15:50

That looks fabulous and you've got it at just the right texture – I can almost taste it!


thatssoron September 27, 2010 at 14:26

I'm sorry i cant stop drolling


citrusandcandy September 27, 2010 at 13:40

Hehehe aww *blush*.

I quite enjoyed being the first box on Foodgawker the whole day. Doesn't happen often :)


almost always ravenous September 27, 2010 at 13:12

oMGGG, that last photo with the sauce just oozing off it was SPECTACULARly salivation inducing! if only i had a better lens to take such photos…mmmmmmm
and i think you should change the "shameful food pornophrapher" to… unshameful awesome food pornographer HAHA.


Katherine September 27, 2010 at 12:11

Oh dear lord. I just drooled on my Command key. It looks gorgeous. 3 Layers of ooooeeyyy goooeyyy goodness…


Emma @CakeMistress September 27, 2010 at 11:44

You know, I saw a certain photo at number one on Foodgawker and I just KNEW you were behind this decadent sexiness :)


mlle délicieuse September 27, 2010 at 08:26

Oh my, I think I just…actually, I'll just keep my possibly inappropriate comments to myself =p



Matthew Masterchef September 27, 2010 at 06:49

Dang, that is a thing of beauty. Peanut butter has to be my favourite thing in the whole wide world, well, that and coffee! Get in ma belly!


delicieux September 27, 2010 at 06:34

This looks so decadent. I love the photo with the chocolate sauce oozing over it. Yum!!!


chocolatesuze September 27, 2010 at 06:13

♥ i think my heart just skipped a beat ♥


Phuoc'n Delicious September 27, 2010 at 03:54

Was this the parfait we were suppose to have? If so, why didn't we get a slice of it?! *evil eyes*

Loving the food pornography Karen! Give us MORE!


citrusandcandy September 27, 2010 at 03:48

Hi chefkayce!

I was going to divide the mixture into thirds but it turned out too little for my large loaf tin so had to make more. I also wanted to make the vanilla layer a little more rich so I added more egg yolk to its batch.

But you're right, the mousse base is totally flexible and you can add anything you want to it. White chocolate? Fruit puree? The possibilities are endless but I love the sound of mocha and hazelnut! Ummm….


zenchef September 27, 2010 at 03:44

Kill me now. This is the most incredible looking dessert i ever seen. There, i said it.


Jennifer September 27, 2010 at 03:10

These looks and sound soooooo heavenly! Great job!


Lynne September 27, 2010 at 03:04

yum! It sounds sooo yummy! I love those flavors! :)


Reemski September 27, 2010 at 01:54

Seriously Karen, you're EVIL!


billy@ATFT September 27, 2010 at 01:46

totally pornolicious! my heart feels heavy just by looking at it, but my mouth says MOREEEE!


sara September 27, 2010 at 01:06

Wow, this looks insanely good! :) Yum yum yum.


Adriana September 27, 2010 at 00:36

madly delicious! sinful at least


Miss in the Kitchen September 27, 2010 at 00:30

Holy Moly! I need this right now! Your beautiful pictures are killin me!


Steph September 27, 2010 at 00:25

LOL you are definitely the queen of food porn. Oh baby look that puddle of chocolate sauce, yummm!


OohLookBel September 27, 2010 at 00:09

This reminds me of a Street's Triple Treat – you know, the ice cream slice with choc, vanilla and pink marshmallow. Yours looks amazing and *so neat*!!


Jane Ko September 27, 2010 at 00:03

That looks amazing. I love food porn!


Honey @ honeyandsoy September 26, 2010 at 23:44

Oh my goodness!! This looks just heavenly! What a stellar combination- and I'm in awe of how neat your layers are!


chefkayce September 26, 2010 at 22:53

love this idea b/c it's so flexible ~ you could really make any 3 flavors ~ and b/c most of the work is mousse-making. plus, its presentation is simple and beautiful w/out a lot of fuss. the only change i'd make if i were whipping this up is to make the full amount of mousse base and then divide it into thirds, folding in the vanilla, peanut butter, and chocolate later. thanks for the ideas! i will definitely be toting this to at least one holiday party this year (i'm thinking mocha, hazelnut, and caramel layers lol).


Pennies on a Platter September 26, 2010 at 22:19

Wow! I'm definitely drooling!


Tara September 26, 2010 at 17:52

Oh yeah…..That would definitely satisfy a sweet tooth!


The Blue-Eyed Bakers September 26, 2010 at 17:31

Oh goodness…we're in love. Is there anything better than chocolate and peanut butter? Well adding vanilla and chocolate sauce we suppose. Amazing. Delicious. We want some!


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