Limoncello Parfait with Berry Salad

For a 1500 ml cake or pie pan For the cream, place the sugar, egg yolks, egg, lime juice and zest, and limoncello (1) in a large enough bowl and whisk over a hot water bath to form an airy cream; it should thicken slightly. Lift the baking bowl out of the water bath and whip the cream with a hand mixer until cooled.

Whip the cream until stiff and fold it just into the cream.

Line the mold with plastic wrap. Spread the base with cookies. Place about one third of the cream on top and cover with cookies. Continue in this way until all the ingredients are used up, finishing with the cream. Freeze the parfait for at least 3 hours.

For the leaf salad, prepare strawberries (prepare ready to cook, e.g. peel, remove woody parts and dirt) and cut into quarters. Peel the lemons like an apple, i.e. including the white skin, remove the fillets and cut them in half. Mix both with Limoncello (2) and infuse for about 1 hour.

Thaw the limoncello parfait in the refrigerator for twenty minutes before serving. Turn out, cut into slices and garnish with berry salad.

For small household Two to three people: halve ingredients, yet use 1 whole egg and 1 egg yolk. Preparing an even smaller amount is not recommended, as it takes a certain amount of egg to make an airy amount.

Tip & Trick:

Limoncello The quaffable lemon liqueur, with its approximately 30 percent by volume, has enjoyed great popularity for ai

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