Mascarpone parfait with apricots

Cover with plastic foil. Season the orange boughs and peel. Squeezing orange. Heat up half of sherry in pan. Burn 100 g of sugar in it, stir in 1 tablespoon of orange juice. Let cool. In bowl mascarpone with whipped cream and the rest of sugar lightly and stiffly. Bring water to the boil in (au bain-marie) pan. Fry egg yolks with sherry syrup in an oven or bowl. Put pan or bowl over boiling water, mix with mixer until frothy, thick-bound sauce. Place the pan or bowl in a bowl with ice-cold water and continue to mix until sauce is cold. Pour in mascarpone mixture. Reduce the amount in the bowl, smooth the top and freeze the parfait in the freezer in approx. 4 hours. Cut apricots into pieces. Fry in the remaining juice, sherry, grated and apricots for about 5 minutes. Allow apricots to cool in moisture.

Take the parfait from deep-freeze and let it thaw slightly. Put the bowl on a bowl, turn it together and let parfait slide on a scale. Prepare apricots with moisture.