Coffee & Yoghurt Parfait: Recipe

Inspired by the parfaits of Kyoto is this coffee & yoghurt parfait recipe. The layers are texturally distinct and combine really well as do the tart, sweet and bitter flavour components of the dish. It’s really tasty and great as a pick-me-up breakfast in the morning or as a dessert any time of the day.

coffee yogurt parfait recipe

Preparation Time: 20 minutes          /          Waiting Time: 12 hours          /          Cooking Time: 25 minutes          /          Serves 6


The Jelly
  • 14g gelatine powder
  • 500ml freshly brewed filter/French press coffee


The Sponge
  • 100g butter
  • 100g plain flour
  • 15ml milk
  • 1g cream of tartar
  • 2 large (56g) eggs
  • 100g caster sugar


The Yoghurt
  • 400g thick, natural yoghurt (unsweetened)
  • 120ml freshly brewed filter/French press coffee (room temperature)
  • 30g caster sugar


The Sugar Syrup
  • 60ml freshly brewed filter/French press coffee
  • 30g caster sugar



The Jelly
  1. Combine the gelatine and 100ml of the coffee and stir until the gelatine has completely dissolved
  2. Slowly add the remaining 400ml of coffee to the bowl. Stir well and pour the gelatine/coffee mixture into a flat container lined with plastic wrap.
  3. Refrigerate for 12 hours.


The Sponge
  1. Preheat your oven to 200°C fan forced.
  2. Cream together the butter and sugar in a bowl.
  3. Add one egg at a time into the bowl, followed by the milk.
  4. Sift together the flour and cream of tartar in a separate bowl.
  5. Lightly fold the wet and dry ingredients together.
  6. Pour into a 10cm x 10cm greased baking tray and bake for 25 minutes in the oven.
  7. Once done, remove the sponge from the baking tray and set aside to cool on a cooling rack.
  8. Once cool, cut the top, bottom and sides off the cake so that you have just the light inside remaining.
  9. Cut the cake into 2cm x 2cm cubes and set aside.


The Yoghurt
  1. Dissolve the sugar into the coffee and mix well with the yoghurt.


The Sugar Syrup
  1. Mix the coffee and sugar together in a small saucepan.
  2. Place the saucepan onto the stove on a low heat and wait until the syrup thickens, swirling the contents around occasionally.
  3. Cool the syrup until it’s at room temperature.


To Finish
  1. Remove the jelly from its container and cut into 2cm x 2cm cubes.
  2. Place the jelly at the base of your serving vessel (we like to use 200ml clear cups) along with a tablespoon of sugar syrup.
  3. Add a layer of yoghurt.
  4. Dip the sponge cubes in the coffee syrup and place on top of the yoghurt.
  5. Add another layer of yoghurt and serve.



Depending on the size you your baking tray and the quirks of your oven, baking time for the sponge could range from between 20-35 minutes.

If you don’f have a coffee filter of French press you can use instant coffee dissolved in water, or diluted espresso. I haven’t put down how many grams of actual coffee you need to use as this all comes down to personal taste and the brewing method you choose.

If you want, you can sprinkle some cocoa nibs on the top for some extra texture and a slight chocolate flavour.



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