Beat the egg whites until they form stiff peaks. Set aside.
Mix the orange juice and two yoghurts in a bowl. Add the red berries and citrus zest. Beat diligently so that all the ingredients are well combined.
Put the wine and some water in a different saucepan. Boil for two minutes and remove from the heat.
Mix the jelly powder with cold water and allow to rest for five minutes. Then add the jelly to the saucepan with liquor and boil again so that the jelly dissolves completely. Remove from the heat.
Add the jelly to the egg whites and keep beating until all the ingredients are well integrated.
Pour the mixture into a mold and put it in the freezer for at least two hours.
Serve and decorate with berries and a mint leaf.
