*4-6 people chop chocolate and meringue coarsely. Separate eggs. Egg yolks, 1 geh. Tbsp. sugar and vanilla sugar 10 min. hel1creamy stir. Fold in egg liqueur.
Whip egg whites until stiff, adding 1 geh. Tbsp. sugar.
Whip the cream until stiff. Fold both with chocolate and meringue into egg yolk mixture. Fill into a square plastic mold (about 3/4 liter) and freeze for one night.
Bring half of raspberries, 50 g sugar and juice to a boil. Lightly mash. Fold in remaining berries. Heat briefly before serving.
Defrost the parfait for 10 minutes, then turn out of the mold. Cut into 2 cm thick slices and perhaps cut in half crosswise. Serve with the hot raspberries. Decorate with mint and dust with powdered sugar.
If you are expecting a lot of guests, simply make double the mixture.
Ideal molds are, for example, cleaned ice cream packaging or silicone loaf pans. Box molds made of baking sheet rather spread with cling film.
Instead of the Tk fruits you can also take raspberries from the glass (e.g. from Odenwald). These but do not sugar and use the juice.
Tip: Do you prefer milk chocolate or dark chocolate? Depending on that, use what tastes better to you.
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