Gingerbread Parfait

Bring the sugar to a boil with 100 ml (approximately 1/2 cup) of water until the sugar is dissolved. Beat the egg yolks with the sugar and water, stirring continuously until room temperature. Place in a bowl over a pot of simmering water. Beat until thick and creamy. Split the marzipan into pieces and gradually stir until melted. Stir in the gingerbread spices. Place the bowl over cold water and stir until cold. Whip the cream until stiff and fold into the egg base. Line a loaf pan with plastic wrap or aluminum foil and transfer the cream into the pan. Freese overnight. 

Place the currant jelly and honey in a pot. Add the cranberries and cook for 8-10 minutes over low heat. Let cool down. Take the loaf pan from the freezer and plunge it into hot water. Turn out of the pan, remove the plastic wrap and cut into slices.