For the cinnamon parfait, mix sugar with 3 tablespoons water. Cook over medium heat for about 5 minutes, let cool.
Mix mascarino with sugar syrup, Cointreau and cinnamon. Fold in stiffly whipped cream, pour mixture into mold and freeze for 6 hours.
Briefly immerse the mold in hot water, turn out and cut the cinnamon parfait into slices.
Preparation Tip:
Instead of orange liqueur, amaretto also goes very well in the cinnamon parfait.
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