First separate the eggs and set the egg whites aside. Beat the egg yolks with the sugar until frothy. Then add the amaretto, the vanilla pulp and, if desired, a little cinnamon. Next stir in the creme fraîche. Beat the egg whites until stiff and fold into the mixture.
The amount is designed for a loaf pan with approx. 1 - 1.5 liters. Line this with cling film and pour in the mixture. It is best to place in the freezer or in the freezer overnight.
The parfait is easy to prepare and tastes unique. A fresh strawberry salad with honey and white balsamic vinegar goes well with it.
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