Beat egg whites with ¼ cup (60 g) of sugar.

Boil the rest of the sugar with water to soft thread (see p.

40).

Pour into the egg mixture and beat until cold in an ice water bath.

Carefully fold in the cold mocha, rum, and whipped cream.

Fill small molds and freeze for at least 1 hour.

For the mascarpone sauce, beat the egg yolks with sugar until creamy.

Mix in the mascarpone, flavor with rum and lemon juice and fold in the whipped cream.

Portion the sauce onto chilled plates.

Place the molds briefly in hot water, remove the parfaits, and place them on the plates.

Garnish with whipped cream and wild strawberries.