Instructions
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- First things first, Preheat your oven to 190°C/170°C Fan/Gas 5 and grease your cake tine (I used a 20cm springform tin) with the low calorie cooking spray and line with baking parchment.
- Put your biscuits in a polythene bag (try not to take a bite out of any of them!) and crush with a rolling pin – or your could blitz them in a blender if you wanted. Whisk up 1 egg white and add the biscuit crumbs making sure to mix everything together so you don’t get any egg left showing. Spread over the base of your tin and bake for 15 mins, setting aside to cool whilst you do the filling.
- Dissolve your gelatine powder in 4 tablespoons of boiling water.
- Mix the quark with the fromage frais, liqueur and sweetener and set aside while you whisk the remaining egg whites until stiff peaks form, then gently fold into the quark mixture along with the gelatine. Make sure the biscuit base is cool enough to touch and then pour the filling over, smooth the top to make it look pretty and chill for at least 3 hours or until set.
- Once set, release it from it’s tin and grate over some chocolate or add the chocolate curls. Devour piece by piece
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