– Pour some water to the yolks and whip.

– When yolks thicken add the Italian meringue and mix. Stir in the liqueur. Cool.

– Add chantily and mix.

– Paper the mould with parchment. Pour the mixture. Put in the deep-freezer for about 5-6 hours. Before serving remove the mould and decorate with the caramel, nuts and sauce.