Place the springform pan on a cake plate. Spread the biscuits over the base in a circle, overlapping slightly. Transfer the jam to a disposable piping bag. Cut off the tip, pipe the jam onto the biscuits.
Mix the yoghurt and sugar in a bowl. Dissolve the gelatine in boiling water, combine with 2 tbsp of the yoghurt mixture and immediately stir into the remaining yoghurt. Whip the cream until stiff, place on top of the yoghurt mixture. Beat the egg white with the salt until stiff, carefully fold into the mixture along with the whipped cream. Spread the yoghurt mixture over the biscuits, smooth down. Cover the torte and refrigerate for approx. 3 hrs. until set.
Bring the water, lemon juice and sugar to the boil in a pan, remove from the heat, add the teabags, leave to steep for approx. 5 mins. Remove the bags, stir the gelatine into the hot liquid, allow to cool a little. Pour the jelly over the torte, leave to set in the fridge for approx. 1 hr. Carefully remove the tin frame.