Strawberry Mint Parfait on Chocolate Mirror with Sand Rolls

Parfait: Beat eggs and sugar until thick and creamy (not too stiff) and fold into egg mixture. Mash strawberries with not quite half of the sugar. Divide the parfait mixture in half, fold the strawberry puree into one half and the mint into the other half. Fill into molds and put in the freezer.

Chocolate sauce: bring water and sugar to a boil, fold in cocoa and chopped cooking chocolate and make for 10 minutes. Sand rolls: Cream vanilla, sugar, eggs and lemon zest, fold in the sifted flour, spread liter cm thick on parchment paper, rectangular (10 x 6 cm). Bake at 80 °C for about 5 minutes, roll up while hot. Fill with apricot jam.

Arrange some chocolate sauce on the plates (sauce level), place the portioned parfait on top and add the sand roll.

Tip: Feel free to use better chocolate – the more delicious the result!

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