Cinnamon parfait with fruits in Christmas caramel sauce

Ingredients for 12 servings:

• 4 egg yolks
• 3 eggs
• 150 g sugar
• 1 pinch of salt
• 2 packets of vanilla sugar
• 2 tsp, leveled cinnamon powder
• 500 ml whipped cream
• 100 g sugar
• 2 tbsp butter
• 150 ml apple juice
• 150 ml orange juice
• 150 ml white wine
• 3 cloves
• 1 stalk(s) cinnamon
• 1 mango(s), peeled, cut into pieces
• 3 kiwi(s), peeled, cut into pieces
• 1 banana(s), peeled, cut into pieces
• 2 oranges, peeled, cut into pieces

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 40 minutes

a great dessert for Christmas time

For the parfait, beat the eggs, egg yolks, vanilla sugar, sugar, and salt over a hot water bath until the mixture reaches a creamy consistency. Do not let it get too hot, or the egg will curdle! Remove from the water bath, stir in the cinnamon, and continue beating until the mixture has cooled. Whip the cream until stiff peaks form and carefully stir it into the mixture. Pour the mixture into parfait molds (or a loaf pan) and freeze for 24 hours. For the caramel sauce, melt the sugar in a saucepan over medium heat, stirring constantly, until it turns into a light caramel. Remove the pan from the heat and add the butter, juices, white wine, and spices. Pour in carefully, as the caramel may spatter! Return the pan to the heat and simmer over low heat, stirring constantly, until the caramel has completely dissolved. Allow the sauce to reduce to the desired consistency. Then add the fruit and let it simmer over low heat for a few minutes. Remove the cloves and cinnamon stick. Remove the parfait from the freezer 10 minutes before serving, turn it out of the pan, and serve with the sauce.