Bergamot lemon cake parfait

Whip the parfait until light and airy in the planetary mixer and add the juice and zest of the bergamot lemon.

Cut the cake into small cubes and add to the parfait mixture.

Mix well and transfer the mixture to a piping bag with a large serrated nozzle.

Pipe the parfait into the cups.

Heat a small round ice cream scoop in warm water and dry after.

Press the convex side onto the tuft to form a dimple.

Put in the freezer.

Top the parfait with lemon curd, a cube of cake and a sprig of lime cress.