Mascarpone Parfait with Fruit Salad

The day before, line a loaf pan (1 liter) smooth with plastic wrap. Slit the vanilla beans, scrape out the pulp and stir through with the mascarpone. Soak the gelatine in cold water. Boil the scraped vanilla beans, sugar and water to half. Remove the vanilla beans. Squeeze out the gelatin and let it melt in the sugar syrup. Coarsely chop the chocolate. Whip the egg whites with the beaters of the mixer until semi-stiff, gradually add the sugar syrup. Continue beating the egg whites for 4 minutes and stir into the mascarpone with the whisks of a hand mixer. Fold in the cookies and the chocolate with a spatula. Fill the parfait mixture into the mold and freeze overnight. The following day, melt the remaining sugar with the almond kernels in a frying pan. Brush a piece of aluminum foil with oil, lay the sugared almonds out smoothly on it and break them into pieces when cold. In the meantime, pit the cherries. Cut the nectarines into wedges from the stone. Mix the fruit with the liqueur. Allow the parfait to thaw briefly, remove from the mold with the foil. Remove the foil. Cut the parfait into slices and arrange on serving plates with the leaf salad and the almond kernels.

Tip: Feel free to use better chocolate – the more delicious the result!

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