Pumpernickel Parfait

Grate the pumpernickel. Whisk the egg yolks and sugar (1) until creamy and mix with the pumpernickel crumbs. Whip the cream and egg whites with sugar (2) until stiff and fold into the mixture.

Pour everything into a suitable bowl for freezing. Before serving, place the parfait in the freezer for 30 minutes, divide into large portions and serve on dessert plates.

Serve with the cherry sauce. To make it, rinse the sour cherries, remove the stalks and seeds, put them in a saucepan. Add sugar, red wine, salt and orange peel. Bring to a boil, stirring, and cook on the stove for about 15 minutes.

Remove the saucepan from the heat, pour the fruit mixture through a sieve, bring to the boil once. Mix cornstarch with cold tap water. Bind the liquid with it. Season the sauce with kirsch, serve hot or cooled.

Our tip: Use your favorite red wine for cooking!

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