This recipe comes from a dear German friend and has become one of my favorite go-to desserts for Christmas meals. I've made it several times — it's easy, can be prepared ahead of time, and always feels festive and special. Light, creamy, and full of cozy cinnamon flavor, it's the perfect sweet finish for a holiday gathering.
Ingredients
- 1 cup heavy cream (about 200 ml)
- 2 eggs
- 50 g sugar
- ½ teaspoon ground cinnamon
- 1 pinch of salt
Instructions
Whip the cream until stiff peaks form. Set aside in the refrigerator.
In a separate bowl, beat the egg yolks with 25 g of sugar and the cinnamon until light and creamy.
In another bowl, beat the egg whites with the remaining 25 g of sugar and a pinch of salt until stiff peaks form.
Gently fold the whipped egg whites into the egg yolk mixture. Then carefully fold in the whipped cream until everything is combined into a light, airy mixture.
Transfer the mixture into a loaf pan or small molds and freeze for at least 4–5 hours or overnight.
Tip:
Let the parfait sit at room temperature for a few minutes before serving. Garnish with a sprinkle of cinnamon or some crushed praline if you like.