Beat the egg with the sugar until fluffy, add the cardamom, the two liqueurs and the soaked, well squeezed gelatine. Boil the coffee with the sugar to a liquid syrup, melt the couverture in it and add to the egg-sugar-liqueur mixture form. When the mixture starts to set, stir in the whipped cream. Fill the mouse into portion molds and chill for at least 2 hours.
Turn out onto plates, serve with vanilla sauce, mint and caramelized filo pastry leaves. Fresh, ripe figs go equally well with this.
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