Orange Parfait

For the orange parfait, beat the eggs together with 100 g sugar in a hot water bath until a foamy mixture is formed.

Stir in the orange zest and allow to cool, beating occasionally. Beat the cream with the remaining sugar until very stiff and mix with the cream.

Mix the almond macaroons with Grand Manier and fold into the parfait mixture. Pour into molds and let set in the freezer.

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