Lightly grease a small loaf pan (approx. 20-22 cm) and line it with a cut freezer bag; alternatively cling film.
Whip the cream until stiff and set aside. Beat the egg yolks with the sugar for a few minutes in a hot water bath with a hand mixer until lightly frothy.
To do this, heat the water in a large saucepan and put the stainless steel mixing bowl into it. Caution, the water should not boil, otherwise the mass may coagulate!
Remove the egg foam from the water bath. Stir in the vanilla pulp and fold in the whipped cream.
Now beat the parfait mass in a cold water bath (e.g. sink) or ice water for a few minutes.
Pour the parfait mixture into the prepared dish, smooth it out, and pound it a few times. Let freeze for at least 6 hours.
Then turn it out, remove the freezer bag and - depending on the cooling time - let the parfait thaw briefly before cutting. Serve with berries, pistachios or fruit sauce, if you like.