Eggnog parfait with almond brittle

Ingredients for 4 servings:

• 2 eggs
• 1 tbsp vanilla sugar
• 70 g sugar
• 5 tbsp eggnog
• 150 g cream
• 1 tbsp almonds, in sticks
• Strawberries, for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

Separate the eggs. Beat the egg yolks, vanilla sugar, and 20g of sugar with a mixer for about 5 minutes until creamy. Add 5 tablespoons of liqueur one at a time. Beat the egg whites and cream separately until stiff peaks form. First fold the cream, then the egg whites into the egg yolk mixture. Pour the parfait mixture into 4 small round molds. Freeze for at least 5 hours. Caramelize 50g of sugar until light brown. Add the almonds and toss them in the mixture. Immediately place in blobs on baking paper and smooth down. Allow to cool. Briefly dip the parfait molds in hot water. Loosen the rim with a knife. Turn the parfait out onto a plate. Pour 1-2 tablespoons of egg liqueur around each parfait. Decorate with almond brittle and strawberries.