- 4 yolks
- 150g sugar and 50g water
- 500g whipped cream
- 4 egg whites
- 250g gingersnaps
- 50g sugar
Level of difficulty Easy
Preparation time 20mins
Cost Average budget
Cook 150g of sugar covered with the 50g of water in a large saucepan.
Crush the ginger biscuits. Beat the egg yolks and stir in the hot sugar, heated to 121 ° C.
Beat the egg whites with 50g of sugar, until stiff. Add the whipped cream.
Mix the egg yolk and sugar with the crushed biscuits.
Mix everything together with a whisk. Pour into cake tins (2 loaf tins for the proportions above). Place in the freezer.