PREPARATION
For the parfait: melt the chocolate over a water bath. Beat the eggs and sugar until frothy and mix with the melted chocolate. Flavor with Cointreau and fold the whipped cream into the mixture. Pour into suitable molds and freeze. For the “Scheiterhaufen”: beat the butter with the egg yolk and 40 g sugar until creamy. Soak the bread in the milk and add to the butter and egg yolk mixture together with the lemon peel. Beat the egg white with 30 g sugar until stiff and fold into the mixture together with the potato flour. Put some of the mixture in small buttered, floured molds, distribute cherries on the top and cover with the remaining mixture. Bake for about 15 minutes in an oven preheated to 170 °C (top and bottom heat). Arrange the “Scheiterhaufen” on the plates with the parfait. Garnish with cherries, apple slices and grated chocolate.