Ricotta Parfait with Apricot Compote
For the parfait: line springform pan with parchment paper. Separate eggs. Whisk egg yolks with liqueur and half of sugar over a hot water bath until creamy. Remove from heat and cool, add ricotta. Beat cream with remaining sugar and vanilla sugar until stiff and fold into ricotta mixture. Beat two egg whites until stiff and fold into cream. Pour batter into a pan and smooth, refrigerate for at least 5 hours.
Sprinkle sugar in a pan and caramelize. Add orange zest and arrange mixture on parchment paper. Let cool and harden.
For the compote: blanch apricots in boiling water, peel and halve, pit and slice. Combine pudding powder with 3-4 tablespoons of wine, whisk until smooth. Pour wine, orange juice and sugar in a pot. Add slit vanilla pod. Bring to a boil and add whisked pudding powder. Simmer for 1-2 minutes. Add apricots and remove from heat, cool. Remove vanilla pod. Rinse mint, shake dry and cut leaves into strips.
About 10 minutes before serving, invert parfait onto a plate and remove parchment paper.
Crush caramel. Slice parfait and garnish each slice with caramel. Drizzle with compote and dust with powdered sugar. Serve.