Cinnamon Parfait

The mixture is ready when it has noticeably lightened and thickened and when you lift the whisk it briefly leaves "ribbons".

For a finer aroma, sift the cinnamon first to prevent lumps.

Cold cream from the refrigerator whips faster; chilling the bowl and beaters briefly also helps.

Use a spatula and fold with large movements from bottom to top to retain as much air as possible.

Place the wrap with some overhang so the parfait can be lifted out of the mold more easily later.

If you freeze it overnight, it will be especially easy to slice neatly.

Dip the knife briefly in hot water and dry it — this yields smooth, clean cuts.