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Prep Time 30 mins
Total Time 12 hrs 30 mins
Course Dessert
Cuisine European
Servings (Default: 4)


Eggnog – Parfait with Almond Brittle
Eggnog – Parfait with Almond Brittle
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  1. Separate the eggs. Beat egg yolks with vanilla sugar and 20 g sugar with an electric whisk in a high mixing beaker for about 5 minutes until very frothy. Slowly pour in 50 ml of egg liqueur.
  2. Beat egg white and cream separately until stiff. First fold the whipped cream, then the egg whites into the egg yolk mixture. Fill the parfait mass into 4 small molds (6 x 6 cm, 150 ml) and leave to freeze overnight.
  3. Heat 50 g sugar in a pan and caramelize until light brown. Stir in the almond sticks. Immediately place spoonfuls on baking paper and allow to cool.
  4. Briefly dip the parfait molds in hot water, loosen the edge with a small knife and turn the parfaits out onto plates. Let thaw for about 5 minutes. Pour the remaining egg liqueur around the parfaits. Serve decorated with almond brittle and strawberries if necessary.