Peanut butter parfait with cherry compote

Line a 1.2-litre loaf tin with cling film.

Whisk together the peanut butter, liqueurand double cream to a smooth paste.To make a sabayon, put 150g of thesugar, the whole eggs and egg yolks ina bowl set over a pan of simmering water.

Whisk with an electric hand whisk for5-7 mins or until the mixture is light andmousse-like, then remove from the heatand continue to whisk for 5 mins untilcool. Set aside.

Put the remaining sugar in a smallsaucepan with 3 tbsp water, heat gentlyto dissolve, then boil for 2 mins until thetemperature reaches 115C on a sugarthermometer. Meanwhile, in a large cleanbowl, beat the egg whites to stiff peaks,stream in the sugar syrup and continueto beat until the egg white mixture is juststiff and shiny. (It is important that thesugar syrup goes into the egg white atthe right temperature, so you may needan extra pair of hands for this.)Fold the egg white mixture into thepeanut butter mixture, then fold in thewhipping cream and finally the sabayon.

Pour into the tin and freeze for 6 hrs oruntil solid, or up to 2 weeks.

Pour anyleftover parfait into individual ramekinsor dariole moulds and keep in the freezer.To make the cherry compote, put thecherries in a large frying pan, add 100mlwater, cook for 10 mins to soften, thenadd the sugar, Armagnac or brandy andlemon juice. Cook for a further 8-10 minsuntil syrupy, then allow to cool. Can bemade up to 2 days ahead.Take the parfait from the freezer10 mins before you wish to serve,remove the cling film and cut into slices.Carefully place 1 slice of parfait on eachof 6 dessert plates and serve with thecherry compote.