The nostalgic dessert: Paddington parfait

Serves 4-6

For the croutons

• 2 thick slices
• 50g salted butter
• 45g unrefined caster sugar

For the parfait

• 2 egg whites
• 350g double cream
• 5 egg yolks
• 25g orange liqueur
• 90g unrefined caster sugar
• 75g water
• 250g marmalade
• 0 Dark chocolate shavings

Step 1
Preheat the oven to 180C/350F/gas mark 4.

Step 2
Cut the crusts from the bread and tear into rough 2cm pieces.

Step 3
Melt the butter in a frying pan until it foams.

Step 4
Add the sugar and bread, and turn well to coat evenly.

Step 5
Transfer to a baking tray and bake for 12-15 minutes, turning occasionally, until golden brown and crunchy.

Step 6
Remove and allow to cool.

Step 7
Line a standard loaf tin with a double layer of clingfilm, leaving a generous overhang.

Step 8
Pop it in the freezer.

Step 9
Get three bowls: place the egg whites in one, the cream in the second and the egg yolks and orange liqueur in the third.

Step 10
Put the sugar and water in a pan and heat until it reaches 120C – about 5-6 minutes on a medium heat if you don’t have a sugar thermometer; if it darkens you have gone too far.

Step 11
While the sugar heats, whisk the egg yolks and liqueur on full speed with a handheld electric mixer until pale and doubled in size.

Step 12
Add the sugar slowly to the egg yolks, whisking at full speed.

Step 13
Whisk for 2-3 minutes more to help cool and thicken the mixture.

Step 14
Wash and dry the whisks.

Step 15
Whisk the egg whites until they form stiff peaks.

Step 16
Whisk the cream until it forms soft peaks.

Step 17
Gently fold the egg-yolk mix into the cream with a large metal spoon until mostly combined.

Step 18
Add half the egg whites, folding gently until the mix is loosened.

Step 19
Add the marmalade, croutons and remaining egg whites.

Step 20
Fold together until just combined.

Step 21
Scrape the mix into the tin and level with the back of a spoon.

Step 22
Gently fold over the clingfilm and freeze overnight.