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Start with the eggnog mousse. SOAK the gelatine leaves in cold water and slowly heat the eggnog and 25 gram of sugar in the small saucepan.
SQUEEZE slightly to remove excess liquid from the gelatine leaves and dissolve them in the warm eggnog. Let this cool off slightly and meanwhile beat the cream until it has the consistency of yogurt.
COMBINE the cream and eggnog mixture and set aside. DEGREASE the whisk and bowl of your standmixer with a few drops of lemon juice and a paper kitchen towel.
BEAT the egg white until it forms stiff peaks, ADD the remaining 25 grams of sugar and beat it some more. COMBINE the eggnog mixture with the egg whites and let it set in the fridge.
COMBINE 100 gram sugar, 80 gram white caster sugar with 180 gram soft butter in the standmixer until it's well combined. In a separate bowl, combine a pinch of salt with flour, almond flour and baking powder.
Gradually ADD this to the butter mixture and then also ADD the egg yolk. WRAP the dough-ball with cling film and let it rest in the fridge for at least half an hour.
PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit. COAT the 'sloffen rings' with butter and ROLL out the dough on the parchment paper. Use the rings to reach the oval shaped tarts.
If you're using 1 sloffenring, you need to bake them in batches because the ring will stay around the dough during baking. BAKE the dough for about 20 minutes, or until beautiful golden brown.
Let the 'cookies' cool off and meanwhile RINSE the strawberries. REMOVE the green parts and slice them in halves. DIVIDE the eggnog mousse over the 2 'cookies', you can use a spoon or piping-bag to do this.
DIVIDE the strawberries and finish it off with dark chocolate shavings. Enjoy!