Amaretti Parfait

Put eggs, egg yolks and sugar into a bowl and beat with a hand mixer or stand mixer until pale and fluffy and the sugar is completely dissolved.

Whip the cream in a separate, cold bowl until stiff peaks form.

Gently fold the stiffly whipped cream into the egg-sugar mixture until a smooth, even cream forms.

Coarsely crumble the amaretti and briefly fold them into the cream.

Line a loaf pan or terrine mold completely with plastic wrap and pour in the parfait mixture.

Place the parfait in the freezer for at least 3 hours until it is thoroughly frozen.

Lift the parfait out of the mold using the plastic wrap, slice it and serve with fresh fruit or caramel sauce.