Raymond Blanc makes coffee parfait recipe on Raymond Blanc’s Kitchen Secret.

The ingredients for Raymond’s dish are: 8 free-range egg yolks, 100g caster sugar, 250ml sweet, fruity dessert wine, such as Monbazillac or Beaume de Venice, small pinch cayenne pepper, 1-2 tsp freshly squeezed lemon juice, 200ml whipping cream, whisked until soft peaks form when the whisk is removed, 50ml coffee essence or cooled strong coffee.

To serve: caramel sauce (optional), vanilla cream (optional), chopped roasted nuts and cocoa powder, for dusting.

To prepare the dish, whisk the egg yolks, sugar and dessert wine together in a large heatproof bowl until pale and fluffy.

Set the bowl over a pan of barely simmering water and continue to whisk for 3-4 minutes, or until the mixture is pale and has thickened (the temperature of the mixture should reach about 78-80C/175F).

Remove from the heat, set the bowl in a larger bowl of iced water and whisk again until cool.

Whisk in the cayenne pepper and lemon juice. Set aside until completely cold.

Whisk one-third of the whipped cream into the cooled sabayon mixture, then carefully fold in the remaining cream until just combined.