Orange Parfait

For the orange parfait, whisk the egg yolks and sugar in a double boiler until creamy.

Remove from heat and continue beating until the cream is cold.

Mix the orange juice with the sugar and stir into the cream.

Whip the cream until stiff and gently fold in.

Line a loaf pan with plastic wrap and pour in half of the cream.

Spread the orange marmalade over it and cover with the second half. Cover with plastic wrap.

Freeze in the freezer overnight.

Turn the orange parfait out of the mold before serving and cut into slices.

Related Recipes:

Sabayon, Zabaglione, Variants, Part 1 of 2(*) A variation that can be prepared a little in advance: Cool the cream – i.e. the warm wine foam... Orange CharlotteCut the oranges – untreated, of course – with the peel into thin slices. Boil the water with the... Orange Chocolate DreamFor the Orange Chocolate Dream, start with the marshmallows, as they need to set before serving: In a large... Pumpernickel ParfaitGrate the pumpernickel. Whisk the egg yolks and sugar (1) until creamy and mix with the pumpernickel crumbs... Bavarian Cream with Orange-Grape Ragout and ChestnutsFor the cream, soak the gelatine in cold water. Place the egg yolks with the powdered sugar and vanilla pulp... Gingerbread Parfait on a Bed of BerriesA great cake recipe for any occasion: 30 min (no chilling time), simply beat eggs, egg yolks and granulated... Mocha Orange CakeShortcrust pastry: Quickly knead all ingredients until smooth. Wrap dough in plastic wrap and rest in the... Irish Week – Irish Coffee PuddingSeparate the eggs. In a baking bowl, beat the egg yolks with the sugar until creamy. Make the coffee hot, not... Chocolate Pudding with Caramel Sauce1. stir cocoa powder in 75 ml milk until smooth. Bring remaining milk to a boil with 125 g sugar, add cocoa... Yogurt Terrine with Sea Buckthorn SauceA great cake recipe for any occasion: Line a loaf cake pan or loin cake pan (28 cm) with plastic wrap. Place...