Berry Parfait

Whip egg yolks, sugar and orange liqueur in a bain-marie until white foamy and sugar is dissolved.

Crush thawed berry cocktail and spread through a fine sieve.

Whip the cream until stiff. Fold into the egg foam with the berry cocktail.

Fill parfait mixture into an oblong-cornered glass or ceramic mold. Freeze in the freezer for about 4 hours.

Then place briefly in hot water and turn out of the mold. Cut into slices and freeze again briefly.

For the zabaglione, whip the egg yolks, vanilla sugar and wine in a hot water bath for about 5 minutes until creamy.

Put the parfait on a plate. Pour the zabaglione over it. Decorate with washed strawberries, halved and mint leaves.

Put buttered cookies on the edge of the plate and bring to the table on the spot, as the zabaglione will settle quickly.

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