CINNAMON PARFAIT
Mix fresh cream with Biancherò. Mix by hand until the powder is well blended in and there are no lumps. Whip with planetary mixer until medium texture is produced. Gently add the Cinnamon Paste.
METHOD
Lay the sponge cake on the bottom of the mould, making sure that it is just slightly smaller than the mould itself; soak with Vanilla Liqueur and cover with layer of Zabaglione Cream. Continue with an initial layer of Cinnamon Parfait, followed by a second layer of sponge cake saturated with Vanilla Liqueur and one of Zabaglione Cream. Finish off on top with layer of Cinnamon Parfait and place in blast chiller.
Turn out and glaze with Fruits of the Forest Extra Shine.
Decorate to taste.
