Roughly chop the sweets. Warm the cream in a small pot (must not boil), add the sweets and dissolve in the warm cream while stirring. Takes a while). Remove from the hotplate. Pour into a mixing bowl and chill for about 4 hours. Then leave to stand at room temperature for approx. 30 minutes.
Separate eggs. Cover the egg whites and chill them. Whisk yolks. Put 150 ml milk into a small bowl. Boil up the rest of the milk in a pot. Add 50 g sugar and pudding powder to the 150 ml milk set aside, mix well. Stir into the boiling milk, bring to the boil and simmer over a low heat for about 1 minute while stirring.
Take it off the stove. Stir 2-3 tablespoons of the pudding mixture in small portions into the egg yolks. Then stir into the hot pudding and stir well. Pour the pudding into a mixing bowl. Stir in sour cream. Let it cool down and stir several times.
Finely grate the chocolate. Whip cream topping with the whisks of the hand mixer until creamy. Fold into streaks under the cooled pudding. Layer the pudding mixture and a thin layer of chocolate in a dessert bowl. Chill for about 1 hour.
Beat the egg whites and lemon juice with the whisks of a hand mixer until stiff. Let 100 g sugar trickle in. Beat until a shiny, firm meringue mass is formed. Pour into a piping bag with a large perforated spout and squirt tuffs onto the dessert. Carefully scorch with a kitchen gas burner. Serve immediately.