Triple Sec parfait ice cream cake

1. Gather the necessary equipment and all the ingredients.

Whipping the cream

1. Whip the cream until just firm (softly whipped and still airy, not too stiff).

Preparing the pâte à bombe

1. Put the sugar and water in a small saucepan and heat.
2. Put the egg yolks in the mixing bowl.
3. When the sugar syrup reaches 110°C, start whisking the egg yolks. Meanwhile, continue heating the sugar syrup to 118°C.

Combining with the egg yolks

1. Pour the hot sugar syrup in a thin stream into the egg yolks while whisking. Keep whisking to prevent them from setting.
2. Add the grated orange zest and Triple Sec.
3. Keep whisking until the mixture thickens and cools to room temperature. This is your pâte à bombe.

Assembling the parfait

1. Gently fold the cooled pâte à bombe into the whipped cream. Do this in batches to retain its lightness.
2. Pour the mixture into a freezer-safe mould or ice cream mould and cover with cling film.

Freezing

1. Freeze the parfait for at least 4–6 hours, preferably overnight.

Preparing the marzipan

1. Roll out the marzipan with your chosen pattern from a textured mat. Later, shape it around the parfait as a decorative finish.

Whipped cream finish

1. Just before serving, whip the 150 ml cream with the icing sugar to firm peaks.
2. Add some finely grated orange zest for a fresh touch.
3. Pipe the whipped cream along the bottom edge of the parfait to fill the gap and create an elegant finish.

Serving

1. Remove the parfait from the freezer about 10–15 minutes before serving.
2. Unmould the parfait and, if desired, place the prepared marzipan around the sides.
3. Decorate further with extra orange zest or a thin slice of orange.