Put the amarettini in a freezer bag and crush them finely with your hands. Then I always put 100 g in an extra bowl, mix it with 5 cl amaretto and freeze this mass in cling film as a thin plate the size of the bread baking pan. Then later, when you layer the mass, it can be processed in one layer. Then of course I repeat the whole thing 3 more times.
If you prepare that, then this mass is really frozen on the day of processing, depending on the temperature of the freezer, or even soft, but can be put into the mold really well.
Line a bread pan with a capacity of approx. 1.5 l with cling film and put it in a cool place. Tip: If you lightly oil them beforehand, you can better lay out the cling film in them.
Mix the eggs (only use fresh ones!) With sugar, vanilla pulp and liquor 43 in a stainless steel bowl. You can also add the vanilla pod, but remember to remove it later. Beat the mixture over the water bath with the whisk until the mixture is heavy and compact and has a honey-like consistency. Immediately put the bowl in ice water and beat the mixture until cold.
Whip the cream until stiff. Then fold into the egg-sugar-vanilla pulp mixture and immediately pour a quarter into the tin, then a layer of the crumbs and so on. Let the parfait freeze for at least 6 hours. Take out of the freezer half an hour before serving
The parfait tastes particularly good with fruit ragouts and zabaione.
Ingredients
Print Recipe
Pin Recipe