Melt the nougat, 100 g cream and 2 tablespoons sugar in a saucepan. Add the egg yolks while stirring and stir until everything has combined. Stir the nougat mixture until cold for about 15 minutes.
Beat the egg whites, 40 g sugar and salt with the whisks of the hand mixer until stiff. Beat 100 g cream and cream cheese separately until stiff. Fold the cream cheese first, then the cream and finally the beaten egg white into the cooled down nougat mixture. Chop 3/4 of the giottos and fold into the nougat mousse. Pour the nougat mousse into glasses and chill for about 2 hours.
Whip 100 g of cream until stiff with the whisks of the hand mixer, fill into a piping bag with perforated spout and squirt as tuff onto the mousse. If necessary, halve the remaining Giottos. Decorate the mousse with it.