for 16 pieces

Parfait

400 g	plain greek yoghurt
5 tbsp	icing sugar
½ tbsp	cinnamon
1 tbsp	kirsch
3 dl	full cream, beaten until stiff
1	round chocolate sponge (approx. 24 cm Ø), cut through twice, crosswise

Cream

2 dl	full cream, beaten until stiff

Garnish

25 g	chopped pistachios
10	physalis

How it's done

Parfait

In a bowl, mix the yoghurt with all the ingredients up to and including kirsch until smooth. Carefully fold in the cream. Layer the sponge and cinnamon parfait in the spring form tin, finishing with parfait, cover and freeze for approx. 3 hrs.

Cream

Remove the tin frame, cover the cake with the whipped cream and freeze for about another 2 hrs.

Garnish

Transfer the cake to the fridge for about an hour before serving, remove the spring form base, slide the cake onto a platter and decorate with pistachios and physalis.

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