Frozen Daim bar and almond cake

Frozen Daim bar and almond cake

  • serves 12
  • A little effort

Recreate this adored treat created by Jonas Karlsson of Linnea restaurant in Kew. Frozen Daim bar parfait is topped with caramelised chopped almonds and amaretto sauce.



  • egg whites 4
  • sugar 150g
  • ground almonds 100g
  • flour for dusting

daim bar parfait

  • egg yolks 5
  • sugar 100g
  • double cream 150ml
  • whipping cream 150ml
  • amaretto 20ml
  • Daim bars 4 × 28g, crushed


  • Step 1

    Heat the oven to 170c/fan 150c/gas 3½. Whisk the egg whites to soft peaks then whisk in the sugar to make a stiff meringue. Gently fold in the ground almonds.

    Butter a round 22cm loose-based cake tin and dust with flour. Spoon the mixture into the tin and bake for 20 minutes. Cool in the tin.

  • Step 2

    To make the parfait, whisk the egg yolks and sugar in a bowl over simmering water until pale, thick and fluffy, take off the heat and leave to cool down (don’t let the bowl touch the water or the eggs will scramble).

  • Step 3

    Whip the double cream, whipping cream and amaretto together to form medium peaks then gently fold into the egg mix. Add the crushed daim bars and fold them in gently – don’t overwork the mixture or you’ll lose all the air inside.

  • Step 4

    Spoon the parfait on top of the base, cover with clingfilm and freeze for 4-6 hours or overnight. Take out and cut into portions and then put back into the freezer until ready to serve. (it only needs to be taken out a few minutes before you serve it.)

    Top with a zigzag of chocolate sauce and decorate the plate with caramelised chopped almonds and amaretto sauce.

    Linnea restaurant is in Kew

Nutritional Information

  • Kcals 331
  • Fat 21g
  • Saturates 9g
  • Carbs 31g
  • Fibre 0.7g
  • Protein 5g
  • Salt 0.13g