Coffee Baileys Parfait

Ingredients for 6 servings:

• 4 egg yolks size L or 5 size M
• 70 g sugar
• 2 packets of vanilla sugar
• 100 ml coffee, boiled, cold, strong
• 70 ml cream liqueur (Baileys or comparable)
• 600 ml cream
• e.g. chocolate sauce from a bottle (like the one you add to ice cream)

Instructions

Working time approx. 25 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 25 minutes

Place the egg yolks in a bowl (suitable for heating in a bain-marie). Add the sugar and vanilla sugar. Pour over the cold coffee and cream liqueur (Baileys). Whisk everything together and beat in a bain-marie until creamy. Remove from the bain-marie and let cool, stirring occasionally. Whip the cream until very stiff. Now fold the cooled cream evenly into the cream. Line a cake tin with plastic wrap and fill the tin with half of the cream. Gently tap the tin on the work surface to spread the cream evenly. Spread several tablespoons of chocolate sauce over the mixture and work it in with a fork in a spiral shape. Then pour the remaining cream into the tin and spread more chocolate sauce on top. Use a fork to make a spiral shape. Place in the freezer for at least 5 hours. Remove from the freezer about 30 minutes before serving and let thaw slightly. Then turn out of the pan, remove the cling film, and cut into equal portions. Serve on plates and garnish with chocolate sauce.