Preparation of the base: Whip foam, gradually add half the sugar. A higher rate continues to stir hard snow. Yolks are broken down with the remaining sugar until almost white mixture, add vanilla. The flour and starch are sifted in the yolks, add 1/3 of beaten whites and stir. Add and other egg whites and stirred in a circular motion. Divide the dough into two parts and one add sifted cocoa. The post tray with baking paper. Place the dough in two plastic bags (or Posh pastry) and make holes. Simultaneously, both applied dough on paper or only obliquely parallel. Bake in a preheated 170 C oven for 10-15 minutes. Traces the white layer not to burn. The finished base rolled up and leave to cool. 6 forms (250 ml each) was stood with baking paper on the bottom and parties. In case they are silicone is not necessary. The base is cut into pieces the length of the perimeter walls of the trays. Moist is (50:50 sugar and water) or with liqueur (fruit juice) and placed in the form. Preparation of mousse: Mix the starch with 1/2 of the sugar and mix with the egg. The remaining sugar is poured into the milk, the coffee was added and heated. Trickle pour the egg mixture into the hot milk, returns in the refractory vessel and back on the stove, boil on low heat for a few minutes to thicken the cream. Remove from heat, run off into a bowl, cover with a cloth (so as not to form a crust) and cooled completely. Cold cream mix, add it water soluble gelatin and cream shattered. The finished sauce was poured into trays and cooled at least 3 hours.