Amarettini curd mousse with caramel

1.

Soak gelatine in cold water. Roughly crumble about 2/3 of the amarettini. Mix with liqueur and coffee.

2.

Beat the egg white and a pinch of salt until stiff and sprinkle in the powdered sugar. Keep beating until the sugar has dissolved. Whip 100 g cream until stiff.

3.

Mix the quark and vanilla sugar. Squeeze out the gelatine and dissolve it carefully. First stir 3 tablespoons of quark into the gelatin, then stir into the rest of the quark. Stir in the amarettini crumbs and grated chocolate.

4.

Fold in the egg white and cream. Rinse four molds or cups (approx. 200 ml each) with cold water. Pour in the mass, chill for at least 4 hours.

5.

Caramelize the sugar in a pan until golden brown. Pour in 100 g of cream. Simmer the caramel over low heat while stirring. Let the sauce cool down.

6.

Dip molds in hot water and turn mousse onto plates. Garnish with the caramel sauce and the rest of the amarettini.