Materials:

• 4 egg yolks
• 1 teaspoon of vanilla extract
• 1 pack cream (200 ml)
• 1 cup of seedless cherries
• Half a glass of biscuit chips
• Half a glass of hazelnut shard

For Syrup;

• Quarter glass of water
• Quarter cup granulated sugar

Fabrication:

Boil the water and sugar until it reaches the consistency of sherbet and take it from the stove. Start whisking the egg yolks in a bain marie with a whisk. Drain the syrup you have prepared like a rope and whisk it until it swells and becomes lighter. When it gets a thick consistency, add the valina extract, take it out of the bain marie and let it cool in the fridge. Whip the cream at high speed of the mixer and rise well. First, mix it into the egg mixture that you have cooled one-third of it, taking care not to blow it up from the bottom. Add the remainder little by little and mix in the same way with the help of a spatula. Wet your silicone molds with water and drain any excess water. Pour the parfait mixture on half of the containers, divide the cherries into the containers and pour the remaining mixture. Finally, add the biscuits as in the photo. Refrigerate for 3-4 hours in the freezer and serve by decorating.