Sponge cake: Preheat oven to 200 °C. Cover baking tray with baking paper.
Mix egg with sugar, vanilla sugar and salt and whisk over steam until thick and creamy. Remove mixture from steam and continue to stir until cool.
Sift flour and starch over mixture and fold in.
Spread mixture 1/2 cm high on a baking sheet and bake in preheated oven for about 10 minutes.
Remove sponge cake from oven, turn out onto baking paper sprinkled with granulated sugar, remove paper, let sponge cake cool.
Then cut out slices (Ø 6 cm).
Cream: Whip the cream until semi-solid and chill.
Mix yogurt with vanilla sugar.
Heat coffee and whiskey, dissolve gelatine in it.
Beat egg whites with granulated sugar first warm over steam and then cold until creamy.
Mix snow with yogurt, then stir in coffee-whiskey mixture, finally fold in cream.
Pour cream into prepared molds, place sponge cake slices on top and gently press down.
Cover molds with plastic wrap and refrigerate for about 8 hours to set.
Dip molds briefly in hot water and invert tartlets onto plates. Sprinkle tartlets with chocolate chips.
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