- 2 egg yolks
- 4 Tbsps sugar
- 1 packet Vanilla sugar
- 1 generous pinch cinnamon
- 100 grams Whipped cream
- 150 grams Mascarpone
- 150 grams Raspberries (fresh or frozen)
- 1 Round cake (for splitting) (160 grams or 6 ounces, finished product)
- 4 Tbsps strong Espresso
- 2 Tbsps Amaretto
- 40 grams powdered sugar
- 75 grams Double cream (or whipping cream)
- 2 Tbsps Whipped cream
- 1 tsp Coffee powder (instant)
Beat the egg yolks with sugar and vanilla sugar in a metal bowl over a hot water bath until creamy. Stir in the cinnamon, then beat over an ice water bath until cold. Whip the cream and fold into the the cooled egg mixture along with the mascarpone. Thaw the berries or rinse and sort the fresh berries.
Cut out 8 circles from the cake using ramekins or cups. Mix the espresso with amaretto, and dip the cake circles in the mixture, then place in the ramekins. Sweeten the berries with powdered sugar and spread some on top of the cake, then cover with mascarpone cream. Repeat the procedure, ending with mascarpone cream. Place in the freezer for 4 hours or overnight.
About 30 minutes before serving, move the ramekins from the freezer to the refrigerator.
For the spun sugar decorations, slowly melt 4 tablespoons of sugar in a small saucepan, until golden. Dip a fork in the hot caramel and pull threads with a snapping motion on a buttered piece of aluminum foil. Allow to solidify and carefully remove from the foil.
For the sauce, stir together the double cream with cream and powdered sugar. Remove 2 tablespoons of the cream mixture and mix with the instant coffee. Drizzle the 2 sauces on the plate and turn out the parfaits. Dust with cocoa powder and powdered sugar, garnish with chocolate curls and raspberries and decorate with spun sugar, then serve.