Ingredients for six parfaits
- to your taste
- vanilla-/almond flavour
Cut the stollen into small cubes and beat the eggs until frothy.
Bring sugar and water to the boil. Before the sugar syrup takes on colour, take it off the heat and let it run in a fine jet into the foamy eggs while stirring. Then continue beating until a thick foamy mass has formed.
Whip the cream until semi-stiff and fold into the mixture together with the cubes and a few spritzers of aroma (to taste).
Divide everything evenly over the moulds and freeze.