Whip snow. Add sugar and stir until the mixture solidifies. Add hazelnuts and stir well until homogeneous. The mixture is poured in two covered with greased baking paper round shapes (diameter - 20 cm) and bake in preheated oven at 150 C until golden. The bases are allowed to cool. Meanwhile, a mousse. In bowl, whipped cream, cream, chocolate and liqueur. Gelatin was dissolved in 3 tbsp water in a water bath and added to the chocolate mixture. Musat let stand in refrigerator about 1 hour until firm. Spread one base with mousse and put the other on top. Sprinkle with cocoa and garnish with whipped cream and fruit.