Eggnog parfait with almond brittle

Ingredients for 4 servings:

• 2 eggs
• 1 packet of vanilla sugar (bourbon vanilla sugar)
• 70 g sugar
• 150 ml egg liqueur
• 150 g whipped cream
• 1 tbsp almond slivers
• strawberries for garnishing

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Dessert – highlight for guests

Separate the eggs. Beat the egg yolks with vanilla sugar and 20g of sugar in a tall mixing bowl using an electric whisk for about 5 minutes until very foamy. Slowly add 50ml of egg liqueur. Whisk the egg whites and cream separately until stiff peaks form. First fold the whipped cream, then the egg whites into the egg yolk mixture. Pour the parfait mixture into 4 small molds (6 x 6 cm, 150ml) and leave to freeze overnight. Heat 50g of sugar in a pan and caramelize until light brown. Stir in the almond slivers. Immediately drop spoonfuls onto baking paper and leave to cool. Briefly dip the parfait molds in hot water, loosen the edges with a small knife, and turn the parfaits out onto plates. Let them thaw for about 5 minutes. Pour the remaining egg liqueur around the parfaits. Serve garnished with almond brittle and, if desired, strawberries.