Coarsely crumble 100 g of the Vanillekipferl with the bamix® processor and set aside. Beat the sugar and egg yolks with the bamix® beater until foamy. Cut the vanilla bean open lengthwise and scrape out the pulp. Heat 150 ml of cream with vanilla pulp and cinnamon; when the cream is boiling, stir in the foamy egg yolk mass with the bamix® beater. Mix 50 ml of cream with the corn flour and stir in as well. Continue stirring the mixture over heat with the bamix® beater. In a bowl, whisk the mascarpone with the bamix® whisk until creamy and stir into the cream/egg yolk mixture. Mix everything together well and finally fold in the Vanillekipferl crumbs. Pour the mixture into 8 moulds and place in the freezer for 4 to 6 hours.

Put the raspberries, water and sugar in a pot and heat. Let the mixture simmer for 5 minutes. Purée the raspberries with the bamix® multi-purpose blade, strain and bring to the boil again. Mix the corn flour with a little water and add to the mixture while stirring with the bamix® multi-purpose blade. Simmer the sauce until it thickens. Finally, stir in the cinnamon. A few minutes before serving, take the parfait moulds out of the freezer and let them thaw a little bit. Flip the parfait onto small plates and serve with Vanillekipferl and sauce.