Brownie Cream Cheese Parfait

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This make-ahead dessert is perfect as a snack or as a conclusion to a hearty meal

Preparation time: 30 minutes
Cooking time: 10 minutes
Baking time: 25 minutes
Freezing time: 1 hour
Serves 6

Ingredients
FOR THE BROWNIE BARK
1⁄4 cup melted butter
1 cup chocolate chips
2/3 cup sugar
3 tablespoons cocoa powder
2 pieces 80-gram egg whites
1 teaspoon vanilla
3⁄4 cup all purpose flour
1⁄4 teaspoon baking soda
1⁄4 teaspoon salt
2 tablespoons milk

FOR THE CREAM CHEESE FILLING
1 1⁄2 cups whipping cream
1/3 cup powdered sugar
225 grams cream cheese
1 teaspoon vanilla

FOR THE CHOCOLATE ZABAGLIONE
2 tablespoons heavy cream
1/3 cup bitter sweet chocolate, chopped
4 pieces egg yolks
1/3 cup sugar

Procedure
FOR THE BROWNIE BARK
1. Sift together all purpose flour, baking soda, and salt. Set aside. Melt butter and chocolate over a double boiler. Add sugar and cocoa powder, and vanilla. Fold in flour, milk, and egg whites.
2. Spread thinly on a cookie sheet lined with foil. Bake at 375°F for 17 minutes. Cut in small pieces and bake for another 3-4 minutes.

FOR THE CREAM CHEESE FILLING
1. Beat whipping cream until soft peaks form, and set aside. In another bowl, cream the cream cheese until smooth then add powdered sugar and vanilla.
2 Fold in whipped cream and divide mixture into two.

FOR THE CHOCOLATE ZABAGLIONE
1. Heat cream then pour on chopped chocolate. Stir until smooth. Set aside.
2. In a bowl, whisk egg yolks and sugar over a double boiler until creamy and sugar is dissolved.
3. Remove from double boiler and whip at high speed until fluffy and lemony in color. Fold chocolate.

TO ASSEMBLE
Crumble brownie barks. Layer with the chocolate zabaglione and cream cheese filling. Chill before serving.

Recipe by Chef Carrie Madrid of Heny Sison Culinary School
Photography by Karlo Cadang
Special thanks to Chef Heny Sison and Bu Castro

This recipe was originally published in the December 2017 – January 2018 issue of Breakfast Magazine.