Eggnog Parfait with Blueberries and Raspberry Puree

Wash the blueberries, pat dry, roughly chop and then set aside.

Separate three eggs. Beat one whole egg and three egg yolks with the sugar until frothy. Briefly whip the creme fine (or cream) and then pour in a packet of vanilla sugar and beat until done.

Fold the creme fine (or cream) and the egg liqueur in portions into the egg and sugar mixture and stir. Finally fold in the blueberries. Put the mixture in a cake tin lined with cling film and place in the freezer for at least 5 hours.

For the raspberry puree, wash and dab the raspberries. Pour into a tall container, sprinkle a packet of vanilla sugar on top and use the blender to make a puree. Season to taste and, depending on the sweetness of the raspberries, sweeten again. Chill until serving.

Take the parfait out of the freezer about 10 minutes before serving. Arrange in portions on plates, add the raspberry puree and sprinkle with crumbled amarettini biscuits.

Bon appetit!