Step: 1/12

Place the egg yolks in a heatproof mixing bowl.

Step: 2/12

Add 40g sugar and the vanilla.

Step: 3/12

Add the vanilla to the egg yolks.

Step: 4/12

Whisk until frothy.

Step: 5/12

Heat 80ml water in a pan.

Step: 6/12

Add the remaining sugar.

Step: 7/12

Heat until the sugar has completely dissolved.

Step: 8/12

Set the bowl with the egg yolk mixture over a pan of hot water. Add the sugar syrup and stir until the mixture thickens.

Step: 9/12

Whip the cream to soft peaks.

Step: 10/12

Stir the vanilla cream over a bowl of iced water until cold.

Step: 11/12

Fold in the whipped cream.

Step: 12/12

Spoon the parfait mixture into small bowls and freeze for 5 hours. Thaw briefly before serving. Turn out before serving if desired.