4 large egg whites
3/4 cup of sugar
1 cup of crushed biscuits, processed in a blender
1/2 cup of semi-sweet chocolate chips, cut into pieces
1/2 cup of grated coconut
1/2 cup of chopped nuts or hazelnuts
1 tablespoon of vanilla extract
1 tablespoon of almond extract
1 tablespoon of lemon juice
15 whole biscuits, intact
vanilla or coconut ice cream
For the sauce
1 jar of blackberry or blackcurrant jam
1/4 cup of port wine
1 can of pêche in syrup
4 large egg whites
3/4 cup of sugar
1 cup of crushed biscuits, processed in a blender
1/2 cup of semi-sweet chocolate chips, cut into pieces
1/2 cup of grated coconut
1/2 cup of chopped nuts or hazelnuts
1 tablespoon of vanilla extract
1 tablespoon of almond extract
1 tablespoon of lemon juice
15 whole biscuits, intact
vanilla or coconut ice cream
For the sauce
1 jar of blackberry or blackcurrant jam
1/4 cup of port wine
1 can of pêche in syrup
Beat the egg whites until fluffy, adding sugar gradually and beating until stiff peaks form
Add the crushed biscuits, chocolate chips, grated coconut, chopped nuts or hazelnuts, vanilla extract, almond extract, and lemon juice to the mixture and stir well
Place the whole biscuits in a 22 cm diameter cake pan and spread the mixture evenly on top
Bake in a moderate oven for about 30 minutes
Top with scoops of coconut or vanilla ice cream
The sauce can be prepared ahead of time: strain the pêche syrup, cut into small pieces
Mix the jam, port wine, and pêche syrup together
Serve chilled and enjoy
