Put the apricots in a small bowl with the hot water and leave to soak for at least 4 hours or, if possible, overnight.

Turn the apricots and water into a heavy-based saucepan. Add the honey, cover and simmer very gently for about 20 minutes, until the apricots are tender. Remove from the heat and leave to cool completely.

Puree the apricots with the cooking syrup and yoghurt in a blender. Alternatively, press the apricots through a nylon sieve, then stir in the cooking syrup and fold in the yoghurt.

Whisk the egg whites until they stand in soft peaks. Using a metal spoon, lightly stir 1 tablespoon of the whisked egg whites into the apricot puree mixture, then fold in the remainder.

Spoon the whip into stemmed glasses. Serve at once, or refrigerate until serving time. Serve with the biscuits.