Guinness Stout Parfait
- 1 cup butter
- 1 1/2 cup brown sugar
- 4 eggs
- 2 cups all purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 2 teaspoons baking soda
- 14 ounces Guinness stout
- Cherry Compote:
- 2 pounds fresh cherries
- 1/2 cup water
- 3/4 cup cherry brandy (recommended: Kirschwasser)
- 1 tablespoon lime juice
- 1/8 teaspoon black pepper
- 2 teaspoons cornstarch
- 3/4 cup sugar
- Simple Syrup:
- 1 cup sugar
- 1 cup water
- 1 cup Guinness stout
- 1/3 cup Irish whiskey
- 12 egg yolks
- 2 cups sugar, plus 1 tablespoon sugar
- 2 cups Irish whiskey
- 2 cups heavy cream
Preheat the oven to 350 degrees F.
To make the cake, begin by greasing a 15 by 10-inch cake pan.
Cream the butter and sugar until light and fluffy. Then whip the eggs separately until they triple in volume and are pale yellow. Add the eggs to the butter mixture. Sift together the all-purpose flour, cocoa powder, baking powder, and baking soda. Gradually add the dry ingredients alternating the Guinness to the creamed mixture. Place the batter in the pan and bake for approximately 20 to 25 minutes.
To make the cherry compote, wash, stem, and pit the cherries. Combine the water, brandy, lime juice, and black pepper in a saucepan. Thoroughly mix the sugar and cornstarch then add the mixture to the saucepan. Bring to a boil, add the cherries and simmer, stirring frequently for 10 minutes, or until the cherries are soft. Then chill.
To make the simple syrup, place the sugar and water in a saucepan and bring to a boil. Remove from heat and let cool. Take 1 cup of simple sugar and add 1 cup of Guinness stout, and 1/3 cup Irish whiskey and stir.
To make the zabaglione, begin by beating the egg yolks and sugar in a stainless steel or copper bowl until light and fluffy. Add the Irish whiskey and place over the simmering water and whip consistently until the mixture is hot enough to coat a spoon. Immediately remove from the heat and place over the ice water until it is cold. Whip heavy cream and 1 teaspoon sugar until a medium peak forms and gently fold into zabaglione, to taste.
To assemble, first cut the cake into cubes and gently place in a desired glass. Moisten with the Guinness syrup, then spoon the compote on top of the cubed cake. Add a layer of the zabaglione and repeat the layers until the glass is full. Add a chocolate covered pretzel rod for garnish and serve.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Chef Dena Marino, Ajax Tavern - Aspen, CO
Recipe courtesy of Tyler Florence