Pour <quantity>2</quantity> egg yolks into the bowl of a stand mixer, reserving the egg whites

Add <quantity>¼<unit>cup</unit></quantity> and <quantity>2<unit>tbsp</unit></quantity> of icing sugar into the bowl

Whip on medium-high speed until it is light, fluffy, and holds a ribbon when the whisk is removed. Reserve in a new bowl

Flatten <quantity>1</quantity> vanilla bean

Split the vanilla bean lengthwise on one side

Scrape the inner part of the vanilla bean to harvest the seeds

Add the scraped vanilla seeds to a bowl with <quantity>2<unit>cups</unit></quantity> very cold heavy cream

Whip to medium peaks

Pour <quantity>2</quantity> egg whites into the bowl of the stand mixer

Add <quantity>¼<unit>cup</unit></quantity> and <quantity>2<unit>tbsp</unit></quantity> of icing sugar to the bowl

Whip it on medium-high speed to stiff peaks

Add the whipped egg whites to the whipped egg yolks

Gently fold the two together. Repeat with the whipped cream

Line your hotel pan or deep sheet pan with parchment paper, and pour the parfait mix into it

Spread the parfait mix to all corners of the pan and scrape the top smooth

Place the pan in freezer until the parfait is frozen all the way through

Once frozen, release the parfait from the edges of the hotel pan with a knife. Flip the pan unto a cutting board to completely release

Remove the parchment paper

Punch with the ring cutter and remove each round. Work quickly so the parfait does not melt

The vanilla parfait rounds are ready. Store in and airtight container in the freezer until ready to use