dissolve gelatine in water, cool slightly. beat egg yolks, cream and gelatine until thick and creamy. divide into 3 bowls.
beat egg whites until stiff. fold 1/3 into each bowl.
using electric beaters, beat NESTLÉ dark melts and rum into one mousse. NESTLÉ white melts and strawberry liqueur into another. beat NESTLÉ milk melts and tia maria into the final mixture.
layer mousse into 6 serving glasses or dishes. refrigerate 2 hours or until required.
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