Remove the seeds from the ringroot, place in a saucepan with a little water and simmer on low heat for a few minutes.
Take a shallow gratin dish and fill with the biscuits, crumbling them slightly and drizzling with the orange liqueur.
Evenly distribute the ringworm on the cookies.
Whip the egg whites with the sugar until stiff, spread on the ring sponge mixture and bake in a heated oven at 175 °C for about 8-9 minutes.
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