Heat 50 ml of cream. Divide the marzipan into pieces, stir in the cream until smooth and let the marzipan cream cool down. In the meantime, beat the egg yolks and sugar with the mixer until they are white. Whip 200 ml cream until stiff. Mix with the marzipan cream and the bitter almond aroma into the foam mixture.
Fill the cream into four cups and place them in the freezer for 3 hours. Before serving, turn the parfait out and let it thaw for about 30 minutes. Serve garnished with strawberries if you like.
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