Whip the cream together with the scraped-out vanilla bean until it is stiff and place in the refrigerator. Beat the egg yolks and sugar until frothy then add a few drops of rum. Add the strawberry puree, then fold the cream carefully. Put the sultanas into the egg yolk - strawberry - sugar mixture until everything is mixed.
Pour the finished mixture into a cake ring (18 cm diameter / wrapped in baking paper) and freeze it. As soon as the parfait has hardened, spread a thin layer of liquid chocolate coating with a pallet on it. Cut the mixture out of the cake ring and tear everything into pieces by hand. Freeze it again.
Serve it in a copper pan with powdered sugar. If you’d like, you can also add cranberry jam.