Grappa Parfait with Grape Salad

For the sponge cake, beat the egg yolks (1) and half of the sugar (1) to a light, thick cream.

Whip the egg whites (1) until stiff. Sprinkle in the remaining sugar (1) and continue beating until you have a glossy, snow-white mixture. To the egg cream form. Add the flour, nuts, and baking powder, and mix it all in accurately with a rubber scraper.

Pour the mixture onto a baking sheet lined with parchment paper and spread it out into an oblong rectangle about 20 cm wide. Bake in the oven heated to 200 degrees on the second rack from the bottom for about twelve minutes.

Sprinkle a kitchen towel with sugar. Remove the sponge cake from the stove and turn it out onto the towel. Remove the parchment paper and cool the sponge. Cut two rectangles the size of a medium pie dish (quiche dish) on it.

For the parfait, whip the egg yolks (2), sugar (2) and grappa over a hot water bath until thick. Whip in an ice water bath until cooled.

Whip the cream until stiff. Whip the egg whites (2) until stiff. Sprinkle in the sugar (3) and continue beating until you have a glossy, snow-white mixture. Fold the cream into the cream first, then the egg whites.

Line the cake tin (quiche tin) with cling film, this works best if you wet the cling film with water. Place a rectangle of sponge cake on the bottom, pour in the grappa cream and place the second rectangle on top. Freeze the parfait for at least four hours.

For the grape

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