Did you ever have a Daim bar? They are pretty good, right? On their own, with a cup of tea or crushed and sprinkled over ice cream…
Or, they can be transformed into a cheeky dessert that people will keep coming back for, even just to beg for the recipe. Who does not want a chewy almond meringue base, a light parfait with crushed pieces of Daim folded into it then topped with fresh berries?
If you don’t like Daim or parfait or berries perhaps this is where you should stop reading and do something else, while the rest of us get our hands busy making dessert.
The recipe is something that was published in a Swedish food magazine at least 15 years ago. My mum had a go at making it, and we all agreed on that it was delicious. So I copied the recipe, moved to Ireland a few years later and introduced the Irish to this sweet treat. Never did it fail to impress.
- Meringue
- 2 egg whites
- 50 almonds
- 60 grams caster sugar
- Parfait
- 250ml cream
- 25 grams caster sugar
- 2 egg yolks
- 60 grams daim
- 1 punnet of blackberries
- Chop almonds roughly.
- Beat egg whites until firm peaks appear, add 30 grams of the caster sugar and beat to a firm meringue. Fold in the rest of the sugar and almonds.
- Spread out on baking parchment to a 2cm thick flat round.
- Bake for 30min in 175C. Let cool down before making the parfait.
- Chop daim into small pieces.
- Whip the cream, not too hard but quite firm.
- Beat egg yolks and sugar until pale and fluffy.
- Fold the cream in to the egg yolk and sugar mix, then stir in the daim.
- Spread the parfait over the meringue and freeze straight away for at least 3 hours.
- Before serving top the parfait with the blackberries and let sit in room temperature for 10min to soften a little.
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