Separate eggs. Beat egg yolks, vanilla sugar and sugar with the whisk of the hand mixer in a high mixing beaker for approx. 5 minutes until creamy white. Gradually pour in eggnog.

Beat egg whites and cream separately until stiff. Fold one after the other under the egg yolk mixture.

Fill the parafit mixture into 5 small molds (approx. 150 ml content) and leave to freeze for at least 4 hours.

2 Wash the strawberries and set them aside. Clean and wash the remaining strawberries, pat dry and cut into very thin slices. Arrange the strawberry slices close together on 5 plates.

Dip parfait molds in hot water, loosen the edge with a small knife and turn parfaits out onto the plates. Let thaw for 5 minutes.

In the meantime, quarter the remaining strawberries. Sprinkle the carpaccio and parfait with pistachios, garnish with strawberry quarters and lemon balm.