Meringue & Yogurt Recipe

Prepare ganache

Place the chopped white chocolate in a heatproof bowl. Warm the milk with powdered milk and salt until just below simmering (do not boil). Pour the hot milk in three additions over the white chocolate, stirring gently and letting it sit 30 seconds between additions to fully melt. Once smooth, stir in the softened butter until incorporated. Let the ganache cool to room temperature, then whisk in the Greek yogurt until fully homogenized and smooth.

Chill and whip

Cover the ganache and chill in the refrigerator until firm but still pipeable, about 2–3 hours. Once chilled, pour the ganache into a chilled bowl. Whip the chilled ganache with an electric mixer on medium-high until it lightens and attains a whipped-cream-like texture (soft peaks), about 2–4 minutes. Stop before it separates. Keep refrigerated until assembly; use immediately for best texture.

Make meringue

Preheat the oven to 100°C (210°F). Prepare two baking sheets lined with parchment. In a clean dry mixing bowl, whisk egg whites with cream of tartar until frothy. Gradually add caster sugar, about 1 tablespoon at a time, while whipping on medium-high until glossy, firm stiff peaks form and sugar is fully dissolved (rub a little between fingers to test). Fold in the icing sugar, lime zest and lime juice gently to combine.

Pipe and bake

Transfer meringue to a piping bag fitted with a round or star tip. Pipe small kisses or discs (about 2–3 cm diameter) onto prepared sheets leaving space between. Bake in the preheated low oven for 1 hour 15 minutes to 1 hour 30 minutes until dry to the touch. Turn off oven and allow meringues to cool inside with door closed for 30 minutes to avoid cracks. Remove and store in an airtight container at room temperature.

If using larger strawberries, quarter them and mix with blueberries and raspberries in a bowl. If desired, toss gently with light sugar syrup to macerate for 10–15 minutes to sweeten and slightly soften. Drain excess syrup before plating.

Cook cherries

Place the pitted cherries, sugar and lemon juice in a saucepan with 30 ml water. Cook over medium heat until cherries soften and release juice, about 8–10 minutes. Remove from heat.

Blend and strain

Blend the cooked cherries until smooth. Pass the purée through a fine mesh sieve to remove skins and any solids, pressing to extract as much liquid as possible. Return the strained purée to the saucepan and rewarm gently.

Bloom and add gelatin

Sprinkle gelatin over 2 tablespoons (approx. 30 ml) cold water and let bloom 5 minutes. Stir the bloomed gelatin into the warm cherry purée until fully dissolved. Taste and adjust sugar or lemon if needed. Cool to room temperature but do not let it set completely if you want a pourable gel. For a firmer gel, chill until just set and then cut or spoon when assembling.

Make cherry syrup

In a saucepan combine water and sugar. Bring to a simmer to dissolve sugar and cool to room temperature to form a simple syrup.

Blend and churn

Pulse cherries in a blender with the cooled sugar syrup and lemon juice until smooth. Taste and adjust acidity or sweetness. Strain purée through a fine sieve to remove solids. Chill the purée thoroughly in the refrigerator (at least 2 hours), then churn in an ice cream machine according to manufacturer instructions until a soft-sorbet texture is reached. Transfer to a container and firm in the freezer for 1–2 hours before plating.

Spoon a small smear of cherry gel onto each dessert plate (or create a small pool). Place a quenelle or small scoop (approx. 50 g) of cherry sorbet slightly offset on the gel so it sits chilled but not melting rapidly.

Pipe or spoon generous dollops of the yogurt ganache montée next to the sorbet (about 2–3 tablespoons per serving). Arrange a small cluster of mixed berries beside the ganache and sorbet.

Garnish with 3–4 lime meringue kisses per plate, tucking them partly into the ganache so they remain crisp. Scatter a few pieces of crushed freeze-dried raspberries over the ganache for texture and color, and top with a micro mint leaf.

Serve immediately so the sorbet remains firm and the meringues stay crisp. If preparing ahead, keep meringues stored separately and assemble just before serving.