Adult Fruit Parfait

For fruity rum, rinse all of the fruit, pat dry, trim and remove seeds (if needed). Mix strawberries with 100 grams (about 7 tablespoons) sugar and rum. Make sure rum completely covers fruit. Store in a cool and dark place. Mix the rest of the fruit with about 60 grams (approximately 4 tablespoons) of sugar and add to the strawberries. Fill up with the rest of the rum and leave for 1-2 weeks.

For the parfait, separate the eggs. Place egg whites in a bowl and refrigerate. Place yolks in a double boiler. Slit vanilla bean lengthwise and scrape vanilla. Add to eggs, along with powdered sugar. Beat until thick and foamy over heat (do not let water boil).  Remove from heat and place pot in ice water. Beat until cold. Reserve 100 g (approximately 7 tablespoons) of fruity rum (with fruit) and drain the rest. Stir reserved fruity rum into the egg mixture. Beat the heavy cream and egg whites seperately. Fold each into egg mixture, along with any fruit from reserved fruity rum. Pour mixture into a baking dish lined with plastic wrap. Freeze for at least 4 hours.