• Gather the necessary tools and all the ingredients

Whipping Cream

• Beat the whipping cream until just firm (lumpy but still fluffy, not too stiff).
  

Pâte à Bombe Preparation

• Put the sugar and water in a saucepan and put on the heat.
• Put the egg yolks in the mixing bowl.
• When the sugar syrup reaches 110°C start mixing the egg yolks. Meanwhile, allow the sugar syrup to heat further to 118°C.

Merging with Eigelen

• Pour the hot sugar syrup into the beating egg yolks in a thin stream. Be sure to keep whisking to prevent clotting.
• Add the grated orange zest and the Triple Sec.
• Keep whisking until the mixture thickens and cools to room temperature. This is your pâte à bombe.
  

Composing the Parfait

• Carefully stir the cooled pâte à bombe into the whipped cream. Do this in parts, making sure to keep the lightness.
• Pour the mixture into a freezer-safe mold or ice cream pan and cover with plastic wrap.
  

Freezing

• Place the parfait in the freezer for at least 4-6 hours, preferably overnight.

Marzipan Preparation

• Roll out the marzipan with the desired pattern from a mat. Shape it later around the parfait as a decorative finish.
  

Whipped cream finishing

• Just before serving, beat the 150 ml whipping cream together with the powdered sugar to firm peaks.
• Add some finely grated orange zest for a fresh touch.
• Pipe whipped cream along the bottom edge of the parfait to fill the open space and give an elegant finish.

Serve

• Remove the parfait from the freezer about 10-15 minutes before serving.
• Unmold the parfait and apply any prepared marzipan around the sides.
• Further decorate with some extra orange zest or a thin slice of orange.