15 |
Serves: people |
INGREDIENTS
|
|
INSTRUCTIONS
- Make the coffee and set aside to cool.
- Separate the eggs. Whisk the egg whites until they form soft peaks. Add the icing sugar and whisk for a couple more minutes until firm and smooth.
- ZEST Wash and zest the orange and mix the zest with the yogurt.
- Fold the egg whites into the yogurt using a metal spoon.
- Break each biscuit in half and dip into the coffee. Arrange a couple of biscuits in individual glasses or bowls and top with the orange and yogurt mixture.
- Dust the top of each glass with cocoa powder and refrigerate for at least 1 hour.
- Just before serving top each glass with a very thin slice of orange.
Leave A Comment