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Maple Syrup parfait


  • Put the sugar, water, orange zest and vanilla bean in a heavy-bottomed pot. Bring to the boil and then turn off the heat and set aside to infuse for 15 mins. Remove the vanilla bean and boil for a few minutes.
  • Beat the egg whites and cream of tartar until soft peaks form. Then continue beating until shiny and firm, adding the hot syrup, little by little.
  • In another bowl, whip up the cream with the Grand Marnier until fairly thick.
  • Then gently fold the cream mixture into the batter in batches using a spatula.
  • Line a springform cake tin with good quality clingwrap and pour in the batter. Then drizzle the maple syrup over the top and gently swirl it into the mixture, using a spatula. (Don’t over mix!) Cover with more clingwrap and freeze for at least 24 hours.
  • Serve with berries scattered over the top with a sprinkling of icing sugar.


  • 200 gm caster sugar
  • 175 ml water
  • grated rind of 1 orange
  • 1 vanilla bean, split lengthways
  • 3 large egg whites
  • a good pinch of cream of tartar
  • 300 ml cream
  • 4 tbsp Grand Marnier (or any other orange liqueur)
  • 3-4 tbsp maple syrup
  • a mixture of fresh berries

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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