Beat the egg yolks and sugar in a bain-marie until creamy, add the marc and chill in iced water. Carefully mix the whipped cream, pour into a rectangular baking dish and place in the freezer for about four hours.
Cut slices of the parfait into small pieces and sprinkle with the powdered sugar.
Gently heat and caramelize with a household gas burner or under the oven broiler. Garnish the plates with the fruit and add the parfait.
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