Summary

Ingredients

• 300 g amarettini
• 500 ml cream
• 2 egg (s)
• 125 g suar
• 1 vanilla pod (s), the pulp it
• 15 cl amaretto

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Instructions

1. Line a bread pan with a capacity of approx. 1.5 l with cling film and put it in a cool place.
2. Mix the eggs (only use fresh ones!) With sugar and vanilla pulp in a stainless steel bowl. Beat the mixture over the water bath with the whisk until the mixture is heavy and compact. You can also add the vanilla pod, but remember to remove it later. Immediately put the bowl in ice water and beat the mixture until cold.
3. Whip the cream until stiff. Put the amarettini in a freezer bag and crush them finely with your hands. Then drizzle with amaretto in a bowl.
4. Carefully stir 120 g of the amarettini crumbs into the foam mixture and fold in the cream. Put a third of it in the chilled tin and let it freeze for at least 1 hour. Then sprinkle half of the remaining crumbs on the frozen mass and put another third of the cream on top. Repeat this one more time.
5. Let the parfait freeze for at least 6 hours.
6. Take out of the freezer half an hour before serving.
7. The parfait tastes particularly good with fruit ragouts and zabaione.