for 4 person

1	fresh egg yolk
1 ½ tbsp	sugar
½	vanilla pod, cut open lengthways, seeds scraped out; only use the seeds
2 tbsp	Bündner Röteli (Graubünden liqueur) or Kirsch
1 ¾ dl	full cream, whipped until stiff
1	fresh egg white
1 tsp	sugar
½	Fine Food Engadiner Nusstorte (approx. 225 g)

How it's done

In a bowl, beat the egg yolk and sugar until light and frothy, stir in the vanilla and Röteli. Carefully fold the cream into the mixture. Beat the egg whites until stiff, add the sugar, continue beating until the egg whites turn glossy and carefully fold into the mixture. Spoon the mixture into the prepared cake tin, cover and freeze for approx. 4 hrs.

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