Beat the three egg yolks with the sugar over steam until very light. Then stir in the cinnamon. Beat 250 ml whipped cream until stiff and fold into the egg and cinnamon mixture. Beat a saddle of venison or loaf pan with cling film and pour the mixture into it. Let freeze for at least 5 hours. For the nougat sauce, bring 125 ml of whipped cream to the boil and dissolve the finely chopped nougat in it. Let cool and puree and then serve with the parfait. Take the parfait out of the freezer about a quarter of an hour before serving.
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