Beat the eggs with the egg yolks and 40 g sugar until frothy. Whip the cream until stiff. Melt the remaining 300 g of sugar in a saucepan and then add the chopped walnuts and caramelize, then place the brittle on an oiled tray and refrigerate (it is best to soak the saucepan with water immediately to be able to remove the brittle residues later).
After cooling, put the brittle in a freezer bag and chop up with the rolling pin. Mix with the cream under the egg mixture.
Line a loaf pan with cling film, add the parfait mixture and place the pan in the freezer for at least 5 hours.
Prepare any fruit for the fruit sauce, preferably strawberries, currants, cherries or raspberries, so if necessary peel, core, clean, defrost, etc. Then put the prepared fruits in the blender and puree, depending on the amount, half a half to one Add the whole packet of vanilla sugar. Add sugar to taste.
To garnish, remove the parfait from the mold, cut into slices, place on serving plates and serve decoratively with the fruit sauce.
Tip: The parfait tastes best when it is really still frozen. As soon as it starts to thaw, it`s only half as good.
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