Iced Kaiserschmarrn with Pickled Cherries

Iced Kaiserschmarrn:

1. Beat the egg yolks with the eggs, 1/3 of the sugar, vanilla pulp and lemon zest in a metal bowl until lightly frothy. Simmer the remaining sugar with 5 tablespoons of water over a mild heat for about 1 minute. Stir the sugar syrup under the egg foam and whip in a hot water bath until it is fine-foamed (max. 85 degrees). Then beat the egg foam in an ice-cold water bath. Whip the cream until it is half stiff and carefully fold in the cream with the raisins under the egg foam. Brush the ovenproof dish with oil and wrap it with baking paper.
2. Spread the parafit mixture about 1 cm high in it, smooth it out and let it freeze in the freezer for at least 2-3 hours. For the glaze, melt the chocolate in a double boiler and stir in the oil. Apply a thin layer of chocolate glaze to the parfait mass with a brush and place in the freezer again (at least 10 minutes). Roast the almonds in a pan without fat and let them cool. Tear the parfait like Kaiserschmarrn into large pieces, place on a chilled plate and sprinkle with almonds.

Pickled cherries:

1. Wash and stone the cherries. Let powdered sugar caramelize lightly over a mild heat, deglaze with red wine and port wine and simmer. Mix the cornstarch with a little cherry juice until smooth. Add the remaining cherry juice, sugar, cinnamon, cloves and lemon zest to the red wine stock, bring to the boil and then add cornstarch while stirring. Let the red wine stock simmer for about 2 minutes. Pour the stock through a sieve into a saucepan, add the cherries and bring to the boil again. If necessary, add honey and kirsch to taste and then let cool down completely. The whole thing can be kept in the refrigerator for about 3 days.