Iced Chestnut Parfait

The very lightest of whipped chestnut meringue blended and then frozen with Irish mist.

A great alternative pudding for Christmas

Serves: 6

Preparation: 20 minutes + at least 4 hours freezing + 30 minutes chilling + cooling

Plus: Cooking time: 5 minutes


  • 125g Chilled Filo Pastry
  • 25g Butter, melted
  • 3 tblsp Sweet Chestnut Purée
  • 4 Egg Whites
  • 125g Icing Sugar, sieved
  • 150ml Double Cream, lightly whipped
  • 2 tbsp Whisky based Cream Liqueur, such as Baileys, plus extra to serve

To decorate

  • Caramelised Chestnuts
  • Caster Sugar


  1. Put a baking sheet in the oven to heat and preheat to 190C/Gas Mark 5.
  2. Cut the filo pastry into 12 x 15 cm squares.
  3. Brush a filo square with a little of the melted butter and press down firmly into one hole of a six-hole deep muffin tray.
  4. Lay two more pieces of buttered filo pastry on top and press down.
  5. Repeat with all the other muffin holes.
  6. Chill for 30 minutes then carefully trim the edges to neaten.
  7. Meanwhile, stamp out 6 x 7.5 cm rounds from the remaining filo pastry and place on a baking sheet.
  8. Bake the cases for 5 minutes or until the pastry is golden and crisp.
  9. Bake the pastry rounds for 2-3 minutes until golden.
  10. Cool for 5 minutes before easing the cases out of the tins on to the baking sheet.
  11. Whisk the egg whites until stiff, then gradually whisk in the icing sugar.
  12. Fold in the chestnut puree, cream and liqueur.
  13. Spoon into the filo cases and freeze for at least 4 hours.
  14. Put the tartlets on serving plates, top with a caramelised chestnut and a crisp round of f ilo pastry and dust with caster sugar.
  15. Serve immediately.


Because of the alcohol in the meringue, the mixture does not freeze solidly, so the tartlets can be served from frozen.

To caramelise chestnuts, melt 100g of caster sugar over a low heat. When the sugar turns a deep caramel colour, stir in 3 tablespoons of water. It will splutter! Stir until smooth.

Add 125 g of whole, cooked, peeled chestnuts, stir to coat in the caramel and leave to cool.

This recipe is from Perfect Pies and Tarts by Moyra Fraser and published by Simon & Schuster in 2011 ISBN 978-0-85720-355-7

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