Clean and wash the strawberries and then chop them up with the hand blender. Beat the egg yolks and powdered sugar in a bowl and stir in the pureed fruits. Whip the cream very stiff and mix carefully with the fruit and egg yolk mixture. Pour into a flat tin (approx. 16 cm long) lined with freezer film, place in the freezer and leave to freeze for approx. 4 hours.
To serve, dip the dish briefly in hot water until the ice around the edge thaws a little. Lift out with the protruding ends of the freezer foil, cut the parfait into slices and arrange on plates.
Tip:
If the form is not lined with foil, place a plate upside down on the form and turn both quickly if necessary, shaking until the parfait loosens.
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