For the parfait, mix the espresso powder with 50 ml of boiling water, stir in the 150 ml of cream and allow to cool.
Beat the egg yolks in a bowl with the sugar and vanilla sugar together over a warm water bath. As soon as the sugar has dissolved and the mixture is nicely whipped, beat everything cold again in another bowl with ice water.
Stir the espresso into the egg mixture. Melt the couverture and stir it into the egg mixture. Finally add some truffle oil to the mixture. Let everything cool down. Whip the 600 g whipped cream until stiff and fold in. Put the mixture in a loaf pan and place in the freezer.
For the lemon cream, soak the gelatine in cold water. Mix the yogurt with the sugar, vanilla sugar and lemon juice. Whip the cream until stiff. Squeeze out the soaked gelatin and melt in a saucepan over a low heat. Then stir the yoghurt into the gelatine and let it cool down a little until it starts to set.
For the fruit sauce, put the washed berries in a saucepan. Add the vanilla sugar and some water, bring to the boil and finally pass through a sieve to remove the stones.
Laura prepared this recipe as a dessert on Thursday, November 19th, 2020 in the program “The Perfect Dinner” - Day 4 in the donation marathon week in Munich.