Blueberry Parfait with a Marble Effect

Put the egg white together with a pinch of salt into a clean, grease-free Bowl and whip it with the Hand mixer. As soon as it starts to foam, sprinkle in the sugar slowly and gradually – this makes the egg white nice and stable and glossy. Once it forms stiff peaks, set it aside.

Whip the full cream in a separate Bowl until creamy – it should be nice and airy and firm, but not yet too stiff.

Fold the egg yolk into the cream and gently stir everything from bottom to top with a Dough scraper until you get a homogeneous mixture.

Add the whipped egg white in several portions and likewise carefully fold it in from bottom to top. Don't stir too much – the air in the egg white makes the parfait wonderfully creamy!

Pour about a third of the light mixture into the mold and smooth it out – this will be the light layer of the marble effect.

To the remaining mixture, add the Blueberry puree, the lemon juice and the vanilla seeds. Mix everything well until the mass is nice and homogeneous and evenly purple-pink.

Pour the blueberry mass over the light layer in the mold. Take a fork or a spoon and run it through the two masses with small, precise movements – don't stir too much! The goal is beautiful, clearly visible swirls in both colours.

Tap the mold once more onto the work surface to remove the last air bubbles, and place it in the freezer for at least 24 hours.

Once the parfait is perfectly frozen through, turn it out onto a nice plate or a wooden board. Drizzle fine stripes of melted Dark chocolate over it and decorate with meringues, fresh blueberries and mint leaves.