Torrone Parfait

The mixture is ready when it has noticeably lightened and forms short “ribbons” when the whisk is lifted.

Well-chilled cream whips most stably.

Do not stir; fold with a spatula to keep the mixture airy.

If the torrone is very sticky, chill briefly and chop with a large knife.

Let the wrap overhang the edges slightly so the parfait will be easier to lift out later.

Tap the pan gently on the work surface a few times to remove large air bubbles.

For clean slices, let the parfait thaw in the refrigerator for 5–10 minutes before slicing.

Dip the knife briefly in hot water and dry it — this will give particularly smooth slices.