Cinnamon Parfait with Cherry Sauce

Beat eggs with egg yolks, sugar and cinnamon in a hot water bath until thick and fluffy. Then stir until cooled, whip the whipped cream until stiff and fold in.

Pour the mixture into a loaf pan and freeze for several hours.

To prepare the sauce, caramelize the sugar in a frying pan. Drain the cherries, catching the juice. Extinguish the caramel with cherry juice and red wine. Add the cinnamon stick and simmer until the caramel is dissolved.

Mix the cornstarch in a little tap water and thicken the sauce with it.

Remove the cinnamon stick and add the cherries to the sauce.

Remove the cake pan with the parfait from the freezer and dip it briefly in tap water. Put the parfait on a plate and cut into eight slices, offer with the cherry sauce and put on the table.

Tip: Cinnamon gives dishes a wonderfully sweet and spicy note!

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