Brush the form for parfait with wet brush, line with a thin wrapping and put in the cooler.

Shred seeded apricots with sugar and liquor in the blender. Reduce the puree to half.

Soak gelatin in cold water to swell, then dissolve over the water bath, mix with apricot puree and put for an hour in the refrigerator.

For cream pasty, combine 1/2 cup of water with sugar and vanilla seeds, cook for 5 minutes. Soak gelatin in cold water, then dissolve on a water bath.

Combine egg yolks with liquor and whisk for 3 minutes, adding some syrup and gelatin. Put the bowl with the paste in icy water and, keep whisking, add cream whipped into foam.

Transfer the paste in the form, cover with apricot puree, slightly stir it to get marble. Cover and put in the cooler for 12 hours.

Before serving, dip the form in hot water, take out parfait together with wrapping and transfer on the plate. Remove the wrapping, let stand for 20 minutes at room temperature, and then slice.

For garnish, use pared apricots.