For the vanilla parfait with cherries from Val Venosta coarsely chop the dark chocolate and melt it in a bain-marie or in the microwave without overheating it. Spread the melted chocolate on a sheet of baking paper, forming a rectangle of approx. 40x15 cm, and place in the fridge to make it set. Line a loaf pan with cling film. Wash and dry the cherries, cut them in half and remove the pit. Set aside.

Heat two fingers of water in a saucepan. Put the eggs into a bowl suitable for cooking in a bain-marie and add sugar and vanilla seeds. Put the bowl on the saucepan with the water (the bowl should not touch the water) and work the mixture with an electric whisk in the bain-marie until light and fluffy for approx. 10 minutes. Remove the bowl from the saucepan and work the mixture again with the electric whisk to cool it down.

Whip the cream and fold it into the egg mixture with the help of a spatula and movements from the bottom up. Put a third of the mixture in a bowl and fold in the pitted cherries. Cut the thin chocolate slab into 4 rectangles of approx. 20x10 cm (or however the size of your mold). Distribute a quarter of the mixture without cherries on the bottom of the mold lined with cling film. Cover with a dark chocolate rectangle. Continue with another layer of vanilla mixture without cherries and a chocolate rectangle. Then distribute the mixture with the cherries and cover with a chocolate rectangle. Afterwards, you need another layer of vanilla mixture, another chocolate rectangle and finally a last layer of vanilla mixture.

Level evenly, close well with cling film and place in the freezer for at least 5 hours or even overnight. Before serving, remove the parfait from the mold by turning it upside down on a tray. Remove the cling film and decorate the surface with washed cherries and the remaining pieces of chocolate. Serve the vanilla parfait with cherries in slices.