Soak gelatine in cold water. Whisk the eggs, sugar and 1 packet of vanilla sugar with the whisk of the hand mixer for approx. 5 minutes until thick and creamy
Squeeze out the gelatine and dissolve in the pot over a mild heat. Stir in liqueur. Stir everything into the egg cream. Cool briefly until it begins to gel
Whip the cream until stiff. At the same time, allow 1 sachet of vanillin sugar to trickle in. Fold the cream into the egg cream. Pour into dessert glasses. Chill for at least 2 hours. Stick carambola slices, physalis and cocktail cherries on skewers. Arrange everything. Decorate with lemon balm
Instead of Baileys you can also prepare the cream with advocaat or without alcohol with vanilla sauce. As an extra touch: Layer cream with grated chocolate or hazelnut brittle