Grand Marnier Parfait

Separate eggs. Beat 3 egg yolks with 30 g sugar over steam until foamy, remove from steam, beat until cold. Whip the 2 egg whites into beaten egg whites, add 30 g sugar at the end. Mix yolk mixture, yogurt and the whipped cream, fold in whipped egg whites when cold. Stir in Grand Marnier, pour into chilled Dariol molds, freeze in freezer until mixture appears fall-ready, preferably overnight. Hold molds briefly in hot water, immediately turn out onto chilled plates. Garnish as desired.

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