For the chocolate mousse, slowly melt the chocolate with 3 tablespoons of water over a low flame. Stir constantly and remove from the stove as soon as the chocolate is liquid. The egg yolk is whisked with the coffee powder and the vanilla sugar. Now stir slowly into the chocolate, which by now should only be lukewarm. The cream is whipped very stiffly, as is the egg white. Carefully stir the cream into the chocolate mixture in portions, leaving something as a garnish. Then gradually fold in the egg white with the whisk (do not stir!). Now let the chocolate mousse cool well in the refrigerator. Just before serving, it is decorated with the grated chocolate.

For the strawberry biscuit cream, wash the strawberries and put some nice fruits aside for the garnish. The remaining strawberries are pureed together with the powdered sugar with the hand blender. Set aside some of the puree. Now chop up the couverture, heat 100 g cream and dissolve the couverture in it. Whip the remaining cream until stiff, squeeze the limes and stir the ricotta with the juice until smooth. Stir in the strawberry puree and chocolate cream, also fold in the stiff cream. First a layer of crumbled lemon biscuits is put into the glasses, then a little of the liquid strawberry puree. Then the pink cream is poured over it and decorated with white chocolate chips and a strawberry each. Chill until ready to eat.

For the lemon tart, the dough is prepared first: Mix the egg yolks, water and vanilla in a small bowl and set aside. Mix the flour, sugar and salt in a second bowl. Knead in the butter until it forms an even dough. Then the egg mixture is added and kneaded well. Shape the dough into a ball, wrap in cling film and place in the refrigerator for 30 minutes. Roll out the dough on the countertop that has been sprinkled with flour. Grease a tart pan with butter and place the dough in it, if possible without pressing. The edge should be 1.5-2 cm (one finger width) high. Place the mold, including the batter, in the freezer for 15 minutes. In the meantime, preheat the oven to 190 ° C and bake the dough for 25-30 minutes until it is golden brown.

While it is cooling, the filling is prepared: For this, all ingredients are mixed in a saucepan and heated over medium heat. Stir regularly until the egg yolk sets and the liquid forms a solid mass. Then remove the mixture from the stove and pass it through a large-mesh sieve. The sieved mass can then be poured onto the cake base. Place in the refrigerator for 2-3 hours before serving to allow the filling to set.