Soak gelatine in cold water. Separate eggs. Egg yolk with 1 go. Stir tbsp. sugar and vanilla sugar until creamy. Stir in advocaat, up to 4 tsp. Squeeze the gelatine and dissolve over a mild heat. First stir in 2 tablespoons of the egg mixture, then stir into the rest of the mixture. Cool until it begins to gel
Separately beat egg whites and cream until very stiff. First fold the beaten egg whites and then the cream into the advocaat mixture. Cover the mousse and chill for at least 4 hours
Stir 2 tbsp. juice, starch and 1-2 tsp. sugar until smooth. Boil up the rest of the juice and bind with starch. Fold in berries. Let cool off. Chop chocolate. Portion mousse. Serve with chocolate, berries and the rest of the liqueur
waiting time 4 1/4 hours