Put the yoghurt in a sieve that you have covered with a thin cloth (kitchen paper is very suitable). Cover with cling film, weigh down with a plate (better - put something heavy on the plate) and let drip off for at least six hours. The yogurt should now have the consistency of firm quark.
Now mix the yogurt mixture, sugar and vanilla flavor together well. Beat egg whites until stiff and fold in.
Ingredients
Print Recipe
Pin Recipe