- 350g (12 oz) dried apricots, soaked
- 4 tbsp clear honey
- 350g(12oz) Greek strained yogurt
- 175 g (6 oz) ratafia biscuits, crushed roughly
- 3 tbsp brandy
- 3 egg whites
Place the apricots, honey and 2-3 tablespoons of water in a pan and cook for 5 minutes. Leave to cool, then puree in a blender or food processor.
Stir in three quarters of the yogurt and biscuits, and the brandy.
Whisk the egg whites until stiff, then fold in. Chill until required.
Top with the remaining yogurt and sprinkle with the remaining biscuit crumbs to serve.