150 ml hazelnut (filbert) yoghurt
300 g/11 oz/1 small can of raspberries, drained
30 ml/2 tbsp toasted chopped hazelnuts
Whisk the egg whites until stiff. Whisk
in the sugar until stiff and glossy. Fold in the hazelnut yoghurt.
Layer the yoghurt mixture and raspberries in four glasses. Sprinkle
with toasted hazelnuts and chill until ready to serve.