Whip the egg yolks with the sugar and vanilla sugar over steam until warm and then beat until cold. Dissolve the gelatine previously soaked in cold water in a little warmed rum, stir into the egg yolk mixture with the praline mixture and the cocoa liqueur. Beat egg whites with sugar and salt over steam until warm, then finish beating cold. Fold the beaten egg whites into the mixture and fold in the whipped cream with the chopped chocolate coating. It is best to chill the mixture overnight, but at least 5 – 6 hours. For the cranberry sauce, mix all ingredients in cold and slowly bring to a boil. After 10 minutes of cooking, mix briefly and strain through a fine sieve.
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