Café Parfait with Brandy

Beat the egg yolks well until they thicken and turn pale yellow

Combine the sugar, water, and strong coffee in a saucepan

Bring to a boil, then simmer without stirring until it reaches the thread stage

Slowly pour the hot mixture over the egg yolks while whisking constantly until it cools

Add the brandy gradually while whisking to combine

Add the whipped cream and mix carefully

Pour into an open-topped mold (about 23cm in diameter) lined with parchment paper

Chill in the freezer until firm, about 3 hours or more

To serve, unmold and cut into slices

Serve 10-12 pieces.