Cinnamon Gingerbread Parfait

Beat the egg yolks and 100 grams (approximately 1/4 cup) of sugar in a bowl with the whisk of an electric hand mixer until creamy, then beat over a hot water bath until the mixture thickens. Stir in the cinnamon and Amaretto. Place the bowl over an ice water bath and stir until chilled.

Brush the gingerbread with amaretto. Whip the cream until stiff and fold into the cinnamon custard. Line a loaf pan with plastic wrap.

Spread a 2 cm (approximately 1 inch) thick layer of the custard, then place in the freezer and let freeze briefly. Place a layer of gingerbread. Continue to form layers in this manner until all the ingredients have been used up. Cover and freeze for at least six hours.

Cut the plums in half and remove the pits. Stir the starch with some of the red wine. Cut the vanilla bean in half lengthwise and scrape out the seeds. Bring to a boil with the remaining red wine, remaining sugar and cinnamon, then reduce the heat and simmer for about 5 minutes. Stir in the cornstarch mixture and briefly boil. Add the plums, remove from the heat and set aside to cool for a few hours.

Turn out the parfait, remove the plastic wrap and cut into 2 cm (approximately 1 inch) thick slices.

Arrange the parfait on plates and serve alongside the plums and sauce.