- 50g unsalted butter, softened, plus extra to grease
- 15g castor sugar
- 100g plain flour
- 397g tin caramel
- 2 large egg whites
- 100g castor sugar
- 300ml double cream for the chocolate layer
- 100g plain chocolate, finely chopped
- 50g golden syrup
- 200ml double cream
- fudge chunks, to decorate (optional)
- gold leaf, to decorate (optional)
Preheat oven to 180°C. Lightly grease base and sides of a 900g loaf tin and line with baking paper, making sure paper comes at least 3cm higher than sides of tin.
To make the shortbread, mix butter and castor sugar in a medium bowl until smooth and fluffy. Stir in flour (with a spoon or fingertips) until mixture begins to form large clumps. Press into base of prepared tin in an even layer and smooth with back of spoon. Prick all over with a fork and chill for 15 minutes.
Bake shortbread for 20 minutes until golden and sandy to touch. Cool in tin.
When tin is cool, make parfait. Set aside 3 tbsp of the caramel to use as decoration. Beat egg whites in a large grease-free bowl with a hand-held electric whisk until stiff peaks form. Gradually beat in castor sugar, whisking well after each addition – the meringue should be thick and glossy.
In a separate bowl, whisk cream until just holding its shape. Fold cream into meringue bowl. Next, fold through remaining caramel, leaving a few lumps and streaks dispersed throughout. Pour mixture over shortbread, spreading to level. Freeze for 3 hours.
When parfait has had its freezing time, put chocolate and golden syrup into a medium heatproof bowl. Heat cream in a pot until almost boiling, then pour into chocolate bowl, leave for a few minutes, then stir until smooth. Leave until just warm, then pour over parfait layer, tilting tin to level. Sprinkle over fudge chunks, if using. Freeze again to set – at least 2 hours or overnight.
Remove tin from freezer 10 minutes before serving. Transfer to a serving plate, drizzle over reserved caramel and decorate with gold leaf, if using. Serve immediately in slices.
EACH BAR: About 1 670kJ, 3g protein, 26g fat (20g saturated), 38g carbohydrate (33g total sugars), 2g fibre.
Prepare to the end of step 3 up to 3 months ahead. Freeze in an airtight container separated with layers of baking paper. Serve.