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Adjust Servings:
250 grams smooth peanut butter
375 millilitres thickened cream
8 Egg Yolks
250 grams Caster Sugar
35 grams liquid glucose
Baklava Crumbs
30 grams Butter coarsely chopped
125 grams cocoa nibs roasted
80 grams each pistachios, walnuts and almonds
90 grams Caster Sugar
Salted Caramel
250 millilitres Cream
190 millilitres Milk
140 millilitres liquid glucose
185 grams Sugar
150 grams Butter
To Serve
bitter dark chocolate ice-cream
  • Serves 8
  • Medium


  • Baklava Crumbs

  • Salted Caramel

  • To Serve



This dessert is fun and a bit cheeky but pays homage to that Middle-Eastern classic sweet, sticky, nutty baklava.

This recipe is from the February 2012 issue of Australian Gourmet Traveller.


  1. Whisk peanut butter and 75ml cream in a bowl to combine.
  2. Whisk remaining cream in a separate bowl until soft peaks form (2-3 minutes). Fold into peanut butter mixture and refrigerate.
  3. Whisk yolks in an electric mixer until pale and fluffy (3-5 minutes).
  4. Stir sugar, glucose and 50ml water in a saucepan over medium heat, bring to the boil and cook until mixture reaches 115C on a sugar thermometer (3-4 minutes).
  5. Whisking yolks continuously on low speed, gradually add sugar syrup in a thin steady stream until combined.
  6. Increase speed to high and whisk until cool (8-10 minutes).
  7. Fold in peanut mixture, pour into a 20cm x 30cm tray lined with baking paper, smooth top and freeze until firm (4-5 hours).

Baklava Crumbs

  1. Melt butter in a saucepan over medium heat, add cocoa nibs and nuts and stir occasionally until coated and warmed through (1-2 minutes).
  2. Scatter sugar over, stir until sugar melts and nuts are glazed (1-2 minutes), spread on a tray lined with baking paper and cool, then coarsely crumble.
  3. Shake nuts in a fine sieve to remove dust (discard). Place on a tray.
  4. Cut rounds of parfait with an 8cm-diameter pastry cutter dipped in hot water, place on a tray lined with baking paper and freeze until firm. Roll edges of parfait rounds in baklava crumbs (reserve some to serve) and freeze.

Salted Caramel

  1. Bring cream to the boil in a saucepan over medium heat, set aside.
  2. Combine remaining ingredients in a separate saucepan over medium heat, whisk continuously until mixture reaches 135C on a sugar thermometer (10-15 minutes), remove from heat, whisk in cream and set aside to cool to room temperature.


  1. Spread a little salted caramel on chilled serving plates, top with parfait, then top with a scoop of chocolate ice-cream. Scatter with extra baklava crumbs and serve.

Note: Cocoa nibs are available from health-food shops. To roast nibs, preheat oven to 180C, place nibs on a tray and roast, shaking tray occasionally, for 5-6 minutes.

Shane Delia

Shane Delia is best known as Chef and Owner of restaurants Maha and Biggie Smalls. Shane is a television presenter, host of his own TV shows Spice Journey and Recipe For Life, author of Maha Middle Eastern Home Cooking and Spice Journey: Adventures in Middle Eastern Cooking and a charity ambassador. 2018 has Shane flashing his trademark grin across television sets as a presenter on Channel 9 Postcards, Victoria’s most popular travel and lifestyle show. Shane takes audiences to the very best local and regional food destinations Victoria has to offer. Airing in January 2018, Shane’s newest TV series Recipe For Life is a juggling act of deliciously epic proportions. The eight-part series sees Shane find his balance between business, health and family. Through smarter food choices in schools and uncovering how communities are already engaging with food, Shane sets out to improve the health of his kids, his community and his customers, one meal at a time. Shane’s flagship restaurant Maha has gone from strength to strength since its inception in 2008. Renowned for its fresh, unrestricted Middle Eastern menu, Maha has a style that is truly cutting edge. The Age Good Food Guide has continually recognized Maha as a leader in its field, awarding the restaurant One Chef Hat annually, since 2009. December 2015 saw Shane launch his passion project, Biggie Smalls. The flagship Collingwood store is a modern re-imagining of a ‘kebab shop’, served up to a soundtrack of 90’s hip-hop. Biggie Smalls is a fun, urban and accessible brand that was born from Shane’s love of hip hop, sneakers and American diners. Following the success of the Collingwood store, in 2017, Shane launched the Biggie Smalls Food Truck and opened another flagship store in Windsor. Shane’s cheeky personality and enthusiasm for food and culture is captured in his acclaimed television program, Spice Journey. After a successful third season, Spice Journey has aired in 135 countries, across 5 continents and continues to be an Australian and international success. Shane and his team provide creative consultancy and experiential culinary concepts for corporate, private and major events including the Formula 1® Australian Grand Prix, Australian Open and Melbourne Cup Carnival. Having a natural affinity with motor vehicles, Shane is proudly a Mercedes-Benz Australia Friend of the Brand. This relationship continues to grow as they both encompass core qualities of resilience and innovation. Coming from a passionate sporting family, Shane’s heart lies with the Western Bulldogs, Melbourne City FC and Melbourne Storm. As an Ambassador, he is heavily involved with these clubs. Shane is based in Melbourne, Australia. His wife Maha is the inspiration and namesake of his flagship restaurant. Together they have two children, daughter Jayda and son Jude.    

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