Egg Liqueur Mousse

Soak the gelatin sheets in cold water and weigh out all ingredients.

Separate the eggs and keep the egg whites chilled until further use.

Beat the egg yolks with the sugar in a bowl until very pale and fluffy.

Fold the egg liqueur, almond extract, marzipan and chocolate shavings into the yolk cream gently.

Whip the cream with the cream stabilizer until stiff and keep chilled.

Whip the egg whites to stiff peaks.

Squeeze out the gelatin, dissolve it according to the package instructions and stir it into the egg-liqueur cream.

As soon as the mixture starts to set slightly, first fold in the whipped cream and then the egg whites carefully.

Spoon the mousse into glasses or a bowl, cover and chill for at least 3 hours.