Egg Liqueur Mousse

For the egg liqueur mousse, beat the yolks with the sugar until foamy, stir in the egg liqueur. Soak the gelatine in cold water for about 5 minutes.

Dissolve in a little cold water and fold into the egg foam. Carefully fold in stiffly whipped cream.

Pour the mixture into a bowl or 4 small bowls and let it rest in the refrigerator for about 6 – 8 hours.

To serve, scoop out dumplings with a tablespoon or turn out of the mold and serve the egg liqueur mousse dusted with cocoa powder.

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