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1
For the cream, separate egg yolks from egg whites. Beat egg yolks with sugar to a soft, whitish cream.
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2
Soak gelatin sheets in a bowl of cold water for a few minutes.
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3
Whisk egg whites until stiff, adding a pinch of salt and 2 drops of lemon juice.
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4
Fold egg whites into the egg yolk cream and mix gently, without whisking.
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5
Drain gelatin sheets and heat in the microwave until dissolved.
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6
Let melted gelatin cool down slightly and drizzle on top of the cream.
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7
Refrigerate.
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8
For the rooibos, pour boiling water over rooibos tea and let steep for 5 minutes.
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9
Strain tea and add brandy.
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10
On the bottom of each glass serving dish, spread a layer of the cream.
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11
Dunk the ladyfingers in hot tea and arrange a layer on top of the cream.
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12
Add another layer of cream on top of the ladyfingers.
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13
Refrigerate until well-chilled.
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14
For the gelatin, heat water in a kettle and bring to a boil.
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15
Place strawberries in a food processor until pureed.
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16
Add gelatin and blend some more.
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17
Add hot water carefully and blend again to mix well.
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18
Refrigerate until well-chilled and then pour a layer on top of cream.
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19
Finish with a final layer of cream.
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20
To serve, sprinkle with cocoa powder.
