1. Soak two gelatine sheets in cold water.
  2. Bring the forest fruits to the boil with 50 grams of sugar. Remove from the heat and dissolve the squeezed gelatine sheets while stirring. Set aside to cool, stir occasionally.
  3. Whisk with the mixer the whipping cream until stiff in the cold bowl and put in the fridge.
  4. Soak 1 sheet of gelatine in cold water.
  5. Beat the egg yolk with 35 grams of sugar with a cold whisk until airy. Mix in the mascarpone.
  6. Slowly heat the eggnog in the microwave and then, while beating, dissolve the gelatine in it.
  7. Mix with the mascarpone mass and leave to cool. Add half of the whipped cream and divide the mixture over whisky glasses.
  8. Put in the fridge for twenty minutes.
  9. Now add the rest of the whipped cream to the forest fruit mixture and divide over the whisky glasses.
  10. Put in the fridge for at least two hours.

Serve with some forest fruits on the bavarois.