Scald the eggs in their shells, separate the yolks from the whites, whip the whites with sugar adding the yolks one by one (do not stop whipping). Add the dissolved gelatin and soaked dried fruit and nuts. Divide into two parts; add lemon juice to one and dissolved cocoa and spirits, if desired, to the other one. Layer in dessert bowls and garnish.
This meal was prepared by by the Oskar Lange School of Economics in Wodzisław Śląski during the II Silesian Tastes Festiwal in Cieszyn. The Team won 2nd place in professional category.