Beat the egg yolks with the powdered sugar until creamy. Fold in jam and white wine and beat in a baking bowl in a hot water bath until creamy.
Whip the cream until stiff and mix gently. Line a dish with plastic wrap and pour in the mixture. Place in the freezer to set.
For the sauce, cut the kiwis in half diagonally and scoop out the flesh with a spoon. Finely grind the flesh with the hand blender. Stir the honey into the puree and leave the sauce to cool. To serve, turn out the parfait, remove the foil and cut the parfait into slices. Divide the slices evenly on plates and pour kiwi sauce around them. Peel the mango, cut into slices and garnish the parfait with them.
Use a lined orange casserole dish. Kiwi sauce quickly and prima. Served with baby pineapple quarters and orange fillets drained and drizzled with blood orange syrup. Visually great, beautiful colors.
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