1.Grease 9cm x 21cm loaf pan (base measurement); line base and two long sides with foil or baking paper extending above edges of pan.
2.Process cheese and sugar until smooth. Beat cream in small bowl with electric mixer until soft peaks form. Combine cheese mixture, nougat and chocolate in large bowl; fold in cream.
3.Spoon mixture into pan. Cover; freeze overnight or until firm.
4.Meanwhile, for the caramel sauce, stir sugar and the water in small saucepan, over low heat, until sugar is dissolved. Boil, uncovered, without stirring, until a caramel colour. Remove pan from heat, allow bubbles to subside. Carefully add cream, stir over low heat to dissolve the toffee. Cool
5.Turn out parfait; cut into slices. Allow parfait to soften slightly before serving with caramel sauce.
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