Toffee Parfait

Instructions

1. 1

   Preheat the oven to 160°C. Line a baking sheet with parchment paper.

   Tip: To prevent meringues from sticking.

2. 2

   In a medium saucepan, combine the milk, granulated sugar, and light brown sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves.

   Tip: Don't boil the mixture.

3. 3

   Bring the mixture to a simmer and cook for 5 minutes, or until the mixture reaches 115°C on a candy thermometer.

   Tip: Remove from heat as soon as the mixture reaches the correct temperature.

4. 4

   Whisk in the unsalted butter until fully incorporated. Remove from heat and stir in the vanilla extract.

   Tip: Let the mixture cool slightly before proceeding.

5. 5

   In a separate bowl, whisk together the egg yolks. Gradually pour the hot toffee mixture into the egg yolks, whisking continuously.

   Tip: Tempering the eggs is crucial for a smooth toffee.

6. 6

   Pour the toffee mixture into a greased and floured 20cm round cake pan. Smooth the top and let cool completely.

   Tip: Let the toffee set at room temperature before refrigerating.

7. 7

   In a separate bowl, whip the heavy cream until stiff peaks form.

   Tip: Don't over-whip the cream.

8. 8

   In another bowl, whip the egg whites until stiff peaks form.

   Tip: Don't over-whip the egg whites.

9. 9

   Gradually add the granulated sugar to the egg whites and whip until stiff and glossy.

   Tip: Add the meringue powder and whip until combined.

10. 10

    Gently fold the whipped cream and egg whites into the chilled toffee mixture until combined.

    Tip: Be gentle to avoid deflating the meringue.

11. 11

    Pour the toffee mixture into small glasses or parfait dishes. Top with a layer of meringue and a sprinkle of toffee bits.

    Tip: Use a kitchen torch to toast the meringue if desired.

12. 12

    Refrigerate the parfaits for at least 2 hours, or until the meringue is set.

    Tip: Serve chilled and enjoy!