Gingerbread Parfait

A simple but delicious cake recipe:

Beat egg yolks with sugar and vanilla pulp in a baking bowl in a bain-marie until creamy. Remove the baking bowl and whip the mixture until it has cooled. Whip the cream until stiff and fold into the egg yolk mixture with the Grand Marnier. Pour into 4 large cups lined with gingerbread and place in the freezer for one night. Turn parfait out onto a fruit mirror and bring to the table.

Notes (*1) :

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