B-52 Parfait

1. sugar with 60 ml of water bring to a boil, be cooled. Mix in a whipping kettle with the egg yolks. Whip in a hot water bath in 2-3 min. until creamy, then whip in a cold water bath until cooled. Whip the cream until stiff and fold in.

Stir cocoa powder with coffee liqueur until smooth. season one third of the parfait mixture with it and fill into 6 beakers. Freeze in the freezer for 1 hour. Leave the rest of the mixture to cool.

3. mix espresso powder with Irish cream liqueur until smooth, mix with half of the remaining quantity and fill into glasses as 2nd layer. Freeze for 40 min., refrigerate the rest of the mixture.

Season remaining parfait mixture with orange liqueur and zest. Pour in as the last layer, freeze for at least 3 hours with the lid closed.

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