Whisk egg yolks with sugar, cognac and wine on a water bath until of a smooth consistence, then add cinnamon. Heat the mixture up and until thicken, and then transfer the bowl on ice and cool, keep stirring. Whisk cream into a stiff foam and fold in with the cooled cream.

Line the mould with wrapping, spread the pastry onto it and put for the night in the cooler. 2 hours ahead of serving take the parfait out of the cooler.

Cover prunes with water. As swell, pour off excess liquid, discard pits and boil prunes in sweet tea until soften. Take prunes out, and reduce syrup until thicken. Cool.

When serving, unmold the parfait, spoon with syrup, and side with prunes.