5 dl cream for whipping
5 large eggs
5 tablespoons sugar
5 sheets gelatin
2 tablespoons boiling water
100 g grated dark chokolate
Whip the cream stiff (but not too stiff), then put it in the fridge. Whip the eggs and sugar stiff and airy. Leave the gelatin in cold water for 5 minutes. Squeeze the water out of the sheets and mix it with the 2 tablespoons of boiling water. Have the gelatinmix gently into the eggs, while you whips and then, gently, stir in the cold cream.
Pour 1/3 of the mixture in a nice bowl, then drizzle chocolate over before adding another layer of the cream and repeat. The last layer should be chokolate. Keep cold.
Decorate with berries if you´d like.