Summary

Ingredients

• 2 vanilla pod (s)
• 500 g mascarpone
• 2 sheets gelatin, white
• 230 grams sugar
• 125 g dark chocolate, wafer-thin tablets
• 5 egg whites
• 150 g amarettini (small almond biscuits)
• 50 g almond (s), unpeeled
• 400 g sour cherries
• 4 nectarine (s)
• 10 tablespoon crème de cassis
• 1 teaspoon oil

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Instructions

1. The day before, line a loaf pan (1 l) smoothly with cling film.
2. Slice open the vanilla pods, scrape out the pulp and mix with the mascarpone. Soak the gelatine in cold water. Reduce the scraped vanilla pods, 200 g sugar and 1/8 l water to half the boil. Remove the vanilla pods. Squeeze out the gelatine and dissolve it in the sugar syrup.
3. Roughly chop the chocolate. Beat the egg white until it is semi-stiff, gradually pour in the sugar syrup. Beat the egg white for 4 minutes and stir into the mascarpone. Fold in the biscuits and chocolate with the spatula. Pour the parfait mass into the prepared form and let it freeze overnight.
4. The next day, melt the remaining sugar with the almonds in a pan. Brush a piece of aluminum foil with oil, spread the sugar almonds on top and break them into pieces when they get cold.
5. In the meantime, pit the cherries (or take some out of the glass). Cut the nectarines into wedges from the stone. Mix the fruit with the liqueur.
6. Let the parfait thaw briefly and remove it from the mold with the foil. Remove the foil. Cut the parfait into slices and serve with the lettuce and almonds on serving plates.