Method

1. 1Step : Beat the 6 egg yolks in a double boiler with 115 g of sugar until very frothy. Let cool.
2. 2Step : Whip the egg whites until stiff peaks form. Gradually sprinkle in the sugar once whipped, continuing to beat the mixture.
3. 3Step : Whip the cream until stiff, then fold in the 3 egg whites whipped with the sugar.
4. 4Step : Add the marc to the egg yolks, then fold in the white mixture.
5. 5Step : Pour into a mold, smooth the top, and let set in the freezer for at least 12h.
6. 6Step : Dust with bitter cocoa powder before serving.