Ice Parfait From the Agnes Bernauer Cake

1. for the ice cream, mix the eggs with the sugar, salt and liqueurs ber the warm water bath and stir with the wooden spoon. Remove the spoon from time to time and blow the egg mixture against the back. When the mixture flows off the spoon in the form of a rose, remove the bowl from the water bath and pour the cream through a fine sieve into another bowl. Stir the quantity now cooled down on iced water. Then stir in the whipped cream evenly.

Cut the slightly frozen cake into 1 cm thick slices and fill them alternately with the ice cream mixture in layers into a terrine or loaf pan. Cover with plastic wrap and freeze in the freezer for one night.

Marinate the berries with the powdered sugar and spread evenly on the dessert plates. Place the parfait cut into 1 cm thick slices on top of the berries and bring to the table garnished with mint leaves.

Chilling time: a good 12 hours

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