1.Heat sugar and water in a small saucepan over a low heat until sugar has completely dissolved. Bring to a boil, then boil rapidly for 2 minutes. 2. Whisk egg yolks in a bowl with a hand-held electric mixer until pale and mousse-like. 3. Slowly add boiling syrup to yolks, whisking constantly, and continue to whisk until mixture is very thick and about 3 times its original volume. 4. Crush raspberries with a fork to a coarse puree in a bowl. 5. Slit open vanilla pods and scrape seeds into another bowl. 6. Add ®Lactofree cream and whisk until it forms soft peaks, then fold into egg mixture, followed by crushed raspberries. 7. Divide mixture between 8 x (185ml) glass serving dishes and cover well with plastic wrap and freeze for at least 4 hours. 8.To serve, remove parfaits from freezer and leave to soften slightly at room temperature. Pile a few strawberries on top and serve!