Cinnamon Parfait

It's best to use a hand mixer or stand mixer for an especially airy mixture.

The mixture is ready when it has noticeably increased in volume and the beaters leave brief visible trails when lifted.

If you like, you can slightly adjust the amount of alcohol.

Cold cream whips faster and holds its shape better.

Do not stir — fold with a spatula in large motions to preserve the airiness.

Leave the film overhanging the edges so the parfait can be lifted out more easily later.

For especially clean slices, let the parfait rest in the fridge or at room temperature for 5–10 minutes before cutting.

A knife dipped in hot water and dried will cut especially smoothly.