Vanilla Parfait

Whip the cream and keep in the fridge. Separate the egg yolks from the whites; beat the whites until standing in firm peaks. Add the sugar and vanilla, beating firmly with a whisk until you have a smooth, shiny meringue mixture. Fold in the egg yolks without over-beating and finally the whipped cream. Fill the mould and freeze. Remove the parfait from the freezer shortly before serving and turn out by pressing gently on the base. Sprinkle with a pinch of cinnamon and serve with wafers. Even more delicious with hot chocolate sauce and raspberries