Melt half of the sugar in a pan until golden brown. Add the almonds and mix.
Place on an oiled plate (or an oiled baking sheet) and let cool down.
Put the eggs and the rest of the sugar in a metal bowl and beat until thick in a hot water bath. Then beat cold in cold water (little tip: I do this in my stainless steel pots, the small pots fit into the big ones and the water bath works!).
Whip 200 g whipped cream until stiff and fold in. Crumble the almond brittle finely. (This works best in a Speedy, a device that can also chop nuts and other things ). Keep about 1/3 for decoration, add the majority to the mixture.
Now season with amaretto or eggnog and fill into a loaf pan (3/4 l content).
Then put in the freezer for at least 4 hours. Before serving, dip the loaf pan briefly in hot water. Turn the parfait out of the mold and cut into slices. Beat the rest of the cream until stiff.
Parfait with whipped cream, eggnog, if you like, decorate with kiwi, raspberries and the remaining brittle.