For the coffee parfait, heat 200 ml of whipped cream. Beat the yolks, still hot espresso, sugar, vanilla sugar, warmed cream and Baileys with a whisk in a water bath until the mixture becomes slightly thick and fluffy. Then place the bowl in ice water and beat the mixture until it is almost cold.
Whip remaining cream until stiff and fold into mixture. Pour the coffee parfait into ramekins and place in the freezer for at least 4 hours – preferably overnight.