Put the egg, egg yolk and sugar in a bowl and beat until the sugar has completely dissolved. Whip the cream until stiff and fold into the egg and sugar mixture.
Now halve the mass. Stir in half of the poppy seed baking and the second half of cinnamon.
Line a box or venison shape with cling film. First pour the poppy seed mixture, then the cinnamon mixture and place in the freezer for at least 3 hours.
Lift the parfait out of the mold using the cling film and place on a suitable surface. Peel off the cling film. Cut into slices and arrange on plates.
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