1 ½ dl / ¾ cup granulated sugar
4 dl / 2 cups heavy cream
3 tsp. vanilla sugar
4 dl / 2 cups fresh or frozen lingonberries
Beat the eggs and granulated sugar together until frothy. Whip the cream in a separate bowl. Purée the lingonberries in a food processor or in a blender. Fold the lingonberry purée, whipped cream and vanilla sugar into the egg mixture. Pour in a cake pan that has been brushed with cold water. Cover with aluminium foil.
Place in the freezer for at least 5 hours. Dip the pan in hot water up to the rim for a moment and turn the parfait out on a serving plate. Garnish with berries as desired.