Dwarsrivier Valley Tourism

Coffee & Bailey’s Parfait with Cocoa Crunch from Chef Liam Tomlin

Coffee & Bailey’s Parfait
Serves 4

250 ml Sugar Syrup
25 ml Coffee essence
6 Medium sized, free-range egg yolks
50 ml Baileys liquor
375 ml Cream, whipped to ribbon stage

Combine the sugar syrup and coffee essence together in a heavy based saucepan over a medium heat. Heat the syrup to 40⁰c.

Place the egg yolks in a heat proof bowl and whisk in the coffee flavoured syrup. Set the bowl over the pot of simmering water and whisk, making a sabayon until the eggs have tripled in volume.

Transfer the sabayon to an electric mixer and beat the sabayon on high speed for 1 minute, reduce the speed to medium and continue to beat until the sabayon is cold. Remove the bowl from the machine and whisk in the Baileys. Fold the cream through the bavarois until fully incorporated. Pour the parfait into moulds and place in the freezer for 8 hours or preferably over night until frozen.

Chocolate Crunch
Makes 200g

50 g Sugar
50 g Unsalted butter
50 g Ground almonds
5 g Cocoa powder
40 g Flour
10 g Crushed coffee beans

Beat together the sugar and butter until pale and doubled in volume. Add the almonds, cocoa powder, flour and crushed coffee beans. Continue to mix until fully incorporated. Spread the mix on a tray and place in the freezer till frozen.

Pre-heat the oven to 180°C. Grate the frozen cocoa crunch mixture on to a non – stick baking sheet in a thin layer and cook in the oven for 5 – 7 minutes. Remove from the oven and allow to cool before chopping finely.

The Dwarsrivier Valley

The Dwarsrivier Valley serves as a triumphant example of the way forward. Here we can experience a unique balance between pure historical Cape Culture and modern day lifestyles of wellness, gourmet foods and fine wines. The valley has what it takes to satisfy the humanitarian, the socialite, the nature lover, the historian, the adventurous spirit and certainly the connoisseur.


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