This might be one of the most popular desserts on our dinner menu at The Broadsheet Restaurant, but we challenge you to try it at home.

Melbourne pastry chef Pierre Roelofs doesn’t do things by halves. In fact, he does things in five parts, as per this tricky recipe that includes dulce de leche, vanilla parfait, orange crème, spiced hazelnut crumb and vanilla meringue. But, that’s all part of the challenge, and the reward at the end is worth it.

Serves 4

Dulce de leche

1 tin of sweetened condensed milk

Boil tins of sweetened condensed milk in a pot of water for 5 hours. Keep an eye on the water level and top up as necessary. Do not let the pot boil dry.

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Leave to cool overnight.

Empty tins into a bowl and mix well. Transfer to piping bags.

Vanilla parfait

10 yolks
160g sugar
400ml cream
2 leaves gold-leaf gelatine
Seeds of 2 vanilla pods
A pinch of salt

Place the gelatine leaves in cold water to soften.

Whip the cream to a soft peak and put in the fridge.

Use a stand mixer to whisk the egg yolks on full speed.

Heat the sugar, salt and 30ml of water over a medium heat. Swirl the pan to ensure all the sugar is dissolved.

Use a thermometer to monitor the temperature of the sugar syrup. Once it reaches 121C (soft ball stage) reduce the mixer speed.

Carefully pour the syrup over the whisking egg yolks.

Increase the mixer speed to full, add the vanilla seeds and whisk until cool.

Fold 1/3 of the whipped cream into the pate a bombe (mixture) followed by the remaining 2/3.

Squeeze excess water from the gelatine and melt over a low heat. Add to the parfait mixture, mix well and pour into a lined 1/2 Gastronorm tray.

Freeze overnight.

Cut into desired shape.

NOTE: this quantity may make slightly more than is needed for the recipe, but put it in the freezer and save it for another day.

Orange crème

200g milk
50g cream
40g sugar
2 yolks
1 egg
40g cornflour
Peel of 2 oranges

Peel the oranges and add to the milk, cream and sugar. Bring to the boil and leave to infuse for 10 minutes.

Blend in a jug blender for approximately 30 seconds in order to extract some of the bitterness from the peel, similar to marmalade. Pass through a fine sieve and then top up with milk to achieve 290g.

Whisk the egg, yolks and cornflour. Mix together with the milk and cook until the mixture thickens.

Spread out to cool.

Blend in a robot coupe until smooth and homogenised. Add freshly squeezed orange juice if the crème is too firm.

Spiced hazelnut crumb

110g softened butter
150g dark brown sugar
225g plain flour
150g hazelnut – lightly roasted, peeled and very finely chopped
1/2 teaspoon bicarbonate of soda
100g golden syrup
1 egg
75ml buttermilk
5g salt
1 tbsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp grated nutmeg

Cream the butter and sugar then slowly add the eggs.

Add the dry ingredients followed by the golden syrup and buttermilk.

Spread into lined trays and bake at 160°C.

Freeze overnight.

Process chunks of frozen cake in a robot coupe to obtain a crumble texture.

Leave to thaw in the fridge. Serve at room temperature.

Vanilla meringue

150g caster sugar
100g fresh egg white
Seeds of 1 vanilla pod
A pinch of salt

Whisk egg whites to a soft peak. Add a third of the sugar, whisk for 2 minutes.

Add the salt and vanilla seeds then continue to add the sugar in thirds until a firm peak is achieved.

Spread onto baking paper as thinly as possible and dry in a dehydrator (or oven) set at 60°C.

The finished product should be completely white. Store in airtight containers.

NOTE: this quantity may make slightly more than is needed for the recipe, but put it in the freezer and save it for another day.

To Serve

Pipe the dulce de leche onto the plate then place a piece of parfait on top. Pipe small mounds of orange crème on randomly, and around the parfait. Garnish with 3 shards of vanilla meringue and then sprinkle hazelnut crumb over the top.

The Broadsheet Restaurant is open at 166 Gertrude Street until August 2.