Cludberry Parfait

About 10 servings
8 egg yolks
2 dl (1 cup) strained cloudberry jam
1 dl (½ cup) cloudberry liqueur
100 g (3½ oz) sugar
6 dl (3 cups) heavy whipping cream

Preparation:
Place egg yolks in a bowl, add sugar and beat vigorously over boiling water to a fluffy, sabayon-like consistency. Remove from the heat, continue to beat until cooled and blend in the cloudberry jam (first put through a strainer to remove the seeds) and liqueur. Whip the cream into a foam that is not too hard, then carefully pour onto the egg batter. Divide the parfait into two low, round ramekins. Place the ramekins in the freezer for at least 3 hours or until the parfait has become completely hard.