Beat egg yolks, sugar and hot water together over a water bath until warm and the mixture turns light yellow. Now remove from the water bath and continue beating until it cools down again.
Add the grated zest and juice of the lemon. Whip the egg whites until stiff and fold into the cold mixture. Carefully mix in the whipped cream as well. Pour everything together into a mold and freeze.
Crush the raspberries with a little bit of powdered sugar and a few drops of lemon juice and pass through a sieve. Cut the parfait into slices and arrange on the raspberry sauce.
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