Whip the cream together with the scraped-out vanilla bean until it is stiff and place in the refrigerator. Beat the egg yolks and sugar until frothy then add a few drops of rum. Add the strawberry puree, then fold the cream carefully. Put the sultanas into the egg yolk - strawberry - sugar mixture until everything is mixed.

Pour the finished mixture into a cake ring (18 cm diameter / wrapped in baking paper) and freeze it. As soon as the parfait has hardened, spread a thin layer of liquid chocolate coating with a pallet on it. Cut the mixture out of the cake ring and tear everything into pieces by hand. Freeze it again.

Decoration
Serve it in a copper pan with powdered sugar. If you’d like, you can also add cranberry jam.

Tip
Instead of strawberries you can also use raspberries from the Martell Valley. This makes the colour of Kaiserschmarrn more intense.